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Lemon Braised Sea Bass With Star Anise
Ingredients
- and baby spinach
- 4 x sea bass fillet pcs (4 to 6 ounces each) Salt and freshly grnd white pepper
- 2 tsp extra virgin olive oil
- 1/3 c. finely diced fennel bulb
- 1/4 c. finely diced celery root
- 1/4 c. finely diced carrot
- 2 x cloves garlic, chopped
- 4 x star anise (see Note)
- 1/4 c. freshly squeezed lemon juice
- 1 1/2 c. water
- 1/3 c. finely diced cucumber
- 1/3 c. finely diced tomato
- 2 Tbsp. finely diced apple
- 4 c. lightly packed baby spinach leaves
- 1 Tbsp. extra-virgin extra virgin olive oil Healthy pinch mild cayenne pepper
- 2 Tbsp. minced parsley
- 2 Tbsp. minced chives
Directions
- Preheat oven to 475 degrees. Season fish fillets with salt and pepper and set aside. Heat extra virgin olive oil in a large ovenproof skillet or possibly saute/fry pan over medium-high heat. Add in fennel, celery root, carrot, garlic and star anise and cook, stirring, till vegetables are tender and slightly caramelized, 4 to 5 min. Add in lemon juice and cook 1 minute, stirring to scrape up flavorful bits stuck to skillet. Set fish on top of vegetables, add in water and cover pan. Put pan in oven and bake till fish is just cooked through, 6 to 9 min, depending on thickness of fish pcs. Take pan from oven and use slotted spatula to transfer fish to hot plate. Cover with foil to keep hot.
- Add in cucumber, tomato and apple to skillet, bring to boil and boil till slightly thickened, about 2 min. Add in spinach, extra-virgin extra virgin olive oil and cayenne, with salt and pepper to taste. Cook, stirring, just till spinach wilts, about 1 minute.
- Spoon vegetables and braising liquid into 4 shallow soup bowls or possibly rimmed plates and arrange fish on top. Set a piece of star anise on top of each fish fillet, sprinkle parsley and chives over all and serve right away.
- Note: Star anise is available in Asian markets or possibly on the spice aisle of large supermarkets.
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