Ovenbaked Seabass with Fennel

Ovenbaked Seabass with fennel
Servers 4

4 portion pieces sea bass, about 120 grams each
1 fennel, (150-200 g)
1 tbsp vegetable oil, or soft or liquid margarine
Salt & pepper

Dill sauce:
1/2 yellow onion
1 clove of garlic
1 tbsp vegetable oil, or soft or liquid margarine
150 mL white dry wine
200 mL water
200 mL cooking cream
1 tbsp concentrated chicken stock or 1 chicken bouillon cube
1 tablespoon dried dill seeds
50 mL milk

1 teaspoon dried dill seeds for garnish

  • Preheat the oven to 175 degrees C (350 degrees F)
  • Peel and finely chop the onion and garlic.
  • Soften the onion in liquid margarine in a saucepan over medium heat. The onions should get soft but not brown.
  • Add wine and cook until about 100 mL remains, about 10 minutes.
  • Add water, cream, concentrated stock and dill seeds.
  • Simmer sauce over medium heat until about 150 mL remains, about 30 minutes.
  • Strain the sauce and set aside until ready for serving
  • Season fish with salt and pepper.
  • Grease an ovenproof dish with soft or liquid margarine and place fish in dish.
  • Bake in middle of oven until fish is white and flaky, about 15-20 min
  • Cut off the root of the fennel and slice thinly.
  • Bring water in a sauce pan to boil and add fennel slices.
  • Cook over medium heat for 3 minutes. Strain.
  • Reheat the sauce and add 50 mL milk. Mix the sauce with a hand mixer to foam the sauce.
  • Divide fennel over individual plates. Place the fish on top and pour sauce over.
  • Sprinkle with dill seeds. Serve with boiled fingerling potatoes!


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