Cooking Index - Cooking Recipes & IdeasWhole Seabass With Fennel And Orange Zest Recipe - Cooking Index

Whole Seabass With Fennel And Orange Zest

Type: Fish
Courses: Main Course

Recipe Ingredients

3   Sea bass - (1 to 1 1/4 lbs ea)
6   Garlic cloves
1   Fennel head - (to 2) - fronds removed, and
  Reserved for garnish
1/4 cup 59mlExtra-virgin olive oil
1   Orange - zested
  Salt - to taste
  Freshly-ground black pepper - to taste
  Clementine Vinaigrette
1 1/2 cups 355mlClementine juice
1/2 cup 118mlChampagne vinegar
1 tablespoon 15mlChopped parsley
1 teaspoon 5mlChopped thyme
1 tablespoon 15mlChopped shallots
2 cups 474mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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

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.

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

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.

This recipe yields 3 servings.

Wolfgang Puck and Jennifer Naylor; Granita Restaurant


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