Branzino Al Finocchio – Sea Bass with Fennel

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Fillet the sea bass into one piece per unit. Cut the hearts of the fennel bulbs into fine slices.

Place the fish fillets in an ovenproof dish, add the fennel slices, onion slices, olive oil, clear soup, salt and pepper.

Poach for approx. 8 min at 250 °C in the heated oven.

Spread the fish and the vegetables evenly on heated plates.

Reduce the sauce a little bit, add the parsley and form over the fish. Serve immediately.

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