Sea Bass with Fennel, Tomato and Orange

Ingredients

  • Pinch of crushed red pepper
  • 1 large fennel bulb--halved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds
  • Four 6-ounce skinless sea bass fillets
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped flat-leaf parsley
  • Sea salt
  • 1 teaspoon finely grated orange zest
  • + 12 more ingredients
    • 1 onion, halved and thinly sliced
    • ¼ cup dry white wine
    • Pinch of crushed red pepper
    • Pinch of saffron threads, crumbled
    • Sea salt
    • 1 teaspoon finely grated orange zest
    • 1 cup chopped drained canned tomatoes, plus 1/2 cup strained tomato juices
    • Pinch of saffron threads, crumbled
    • 1 tender celery rib, thinly sliced
    • 2 tablespoons finely chopped flat-leaf parsley
    • ¼ cup dry white wine
    • 1 large fennel bulb--halved, cored and thinly sliced, plus 1 tablespoon minced fennel fronds

1. In a large, deep skillet, heat 2 teaspoons of the olive oil. Add the fennel, onion and celery, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the tomatoes, wi...

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