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

Ingredients


  • 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

 

Preparation

Cream Preparation

 

1 
  • Cut fennel, onion and garlic into julienne strips

2 
  • 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

 

3 
  • Heat up grill.

  • Season fillets with salt and pepper.

  • Brush with olive oil


4 

  • Cook fillets 1 ½ minutes on each side



5 

  • 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: 3.3/5 (9 votes cast)



Grilled Sea Bass Fillets with Fennel Cream, 3.3 out of 5 based on 9 ratings
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