Sea Bass Recipe

The classic sea bass recipe is one of the most popular dishes in Provence. It is basically sea bass that is baked with fennel and some healthy doses of garlic. The speciality of this dish lies in the fact that it can be served after being flamed in pastis. Sea bass fillets can be used as they help make cooking and serving easier. But undoubtedly, the whole fish is the preferred form of this sea bass recipe.

The ingredients of a sea bass recipe have a varied range to them. The main ingredient is obviously sea bass that has been pre-prepared. Amount required will be around 450g to 600g. Remember that this portion will serve two people. Further you will need 1 tablespoon of olive oil, 1 large onion, 1 clove of garlic, 1 large bulb of freshly sourced fennel, 30 ml of pastis, some salt and black pepper. Lemon wedges can be used discretionally.

Before you proceed with the Provence sea bass recipe, ensure the gutting and de-scaling has been proper with the fish. Leave the head unless you really can’t stand it. Rub the olive oil, black pepper and salt all over the fish including the insides. Heat the onions and later add the fennel and garlic to it. After turning off the heat, remove half the vegetables.

In the sea bass recipe, you have to put the sea bass on the remaining amount in the above mentioned pan. Cover the fish with the removed vegetables and put over the pastis. Cover this with foil that has been oiled lightly and place in an oven. Bake for around 15 minutes. Later, take out the pan and discard the foil. Heat it again for another 10 minutes. Before you serve this sea bass recipe, make sure the sea bass looks opaque and the bone flakes easily.