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Crispy Chilean Sea Bass with Roasted Fennel and Tomato
Serves 2
15 mins prep
15 mins cook
30 mins total
The most luxurious dish featuring crispy-skin sea bass and flavorful roasted vegetables.
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Roasted Vegetables
Sea Bass
Roasted Vegetables
Preheat the oven to 400 degrees F.
In an oven safe baking dish, add the cherry tomatoes, sliced fennel bulb, sliced onion, garlic with the peel still on, rosemary, thyme, olive oil, salt, and pepper. Stir to combine then bake for 20 minutes.
After baking, remove the rosemary and thyme. Peel the garlic. Add orange juice, lemon juice, and red wine vinegar. Stir to combine. Make sure to smash down the roasted garlic so it gets well combined. Press down on the tomatoes with a wooden spoon to help them burst more if necessary.
Sea Bass
While the vegetables roast, pat the sea bass very dry and season generously with salt and pepper on both sides.
Heat the avocado oil over medium-high heat in a nonstick or stainless steel pan. If using stainless steel, heat the pan first before adding the oil. Add the sea bass skin side down. Immediately press down on the sea bass with a spatula for a few seconds so the skin is pushed flat onto the pan.
Cook for about 5 minutes or until the fish easily releases from the bottom of the pan. Use tongs to flip the fish. Lower the heat to medium and cook for another 4 minutes. Optionally add the 1 tbsp of butter to the pan and gently baste the fish. Set aside to a plate.
Place a piece of the fish in a shallow bowl to serve. Spoon the roasted vegetables around the fish. Sprinkle with the reserved fennel fronds.