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Whole Seabass With Fennel And Orange Zest

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C
    MineralsNatrium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 Sea bass - (1 to 1 1/4 lbs ea)

    2. 6 Garlic cloves

    3. 1 Fennel head - (to 2) - fronds removed, and Reserved for garnish

    4. 1/4 cup 59ml Extra-virgin olive oil

    5. 1 Orange - zested

    6. Clementine Vinaigrette

    7. 1 1/2 cups 355ml Clementine juice

    8. 1/2 cup 118ml Champagne vinegar

    9. 1 tablespoon 15ml Chopped parsley

    10. 1 teaspoon 5ml Chopped thyme

    11. 1 tablespoon 15ml Chopped shallots

    12. 2 cups 474ml Extra-virgin olive oil

    13. Salt - to taste

    14. Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest.

    2. Season fish generously with salt and pepper and place on grill over hot fire. Turn fish and grill on second side. Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through.

    3. Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette. Garnish with fennel fronds and fresh market vegetables.

    4. For Clementine Vinaigrette: Reduce clementine juice over low flame until it becomes syrup. Cool. Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to taste.

    5. This recipe yields 3 servings.

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