Your guests are sure to love this mild-flavored fish served in a delicious cream sauce with a perfect side dish of roasted potatoes sprinkled with chopped chives.



Prep. Time Yield
20 Minutes 4 Servings


  • 1 big fennel head

  • ¼ big onion

  • 2 garlic cloves

  • 6 tbsp Badia Extra Virgin Olive Oil

  • 1¾ cup Badia Coconut Milk

  • 4 – 6 oz. sea bass fillets

  • Salt and pepper to taste



Cream Preparation


  • Cut fennel, onion and garlic into julienne strips

  • Cook them in a pan with olive oil and coconut milk over low heat for 15 minutes.

  • Place cooked vegetables into a blender and make into a creamy consistency.

  • Set aside and keep warm

Sea Bass Preparation


  • Heat up grill.

  • Season fillets with salt and pepper.

  • Brush with olive oil


  • Cook fillets 1 ½ minutes on each side


  • Divide the cream on 4 plates; place potatoes and sea bass fillets on top

Serve with roasted potatoes sprinkled with chopped chives and decorate with cherry tomatoes and fennel.


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Rating: 3.0/5 (20 votes cast)

Grilled Sea Bass Fillets with Fennel Cream, 3.0 out of 5 based on 20 ratings
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