Sea bass with fennel butter
The lightest main in this library and the one that most rewards a hot pan — the skin should shatter, and the fennel underneath goes sweet rather than aniseedy.
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Ingredients
For the whole dish · serves 2
- Sea bass fillets11 oz
- Fennel bulb1
- Lemon½
- Butter1¾ oz
- Olive oil1 tbsp
- Sea saltto taste
Served with
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+2g net · 114 kcal · 10 min · together 6g net, 470 kcal
Method
6 steps · 25 minutes
- Slice the fennel as thinly as you can and cook it gently in the oil with a pinch of salt for 10 minutes, until it collapses and sweetens. Keep it moving; browned fennel turns bitter.
- Score the fish skin three times and salt it well. Leave it 5 minutes, then blot the moisture that beads up.
- Heat a dry pan until it is properly hot. Lay the fillets in skin-side down and press each one flat with a fish spatula for 10 seconds so it does not curl.
- Cook 4 minutes without touching them. The flesh turns opaque from the bottom up and tells you when it is nearly through.
- Add the butter, turn the fillets, and give them 45 seconds on the flesh side. That is all they need.
- Squeeze the lemon into the buttery pan, swirl, and spoon it over the fish on top of the fennel.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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