Cookwith

Name: Pan-Seared Sea Bass with Fennel, Citrus, and Herb Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz) sea bass fillets, skin on; 1 bulb fennel, thinly shaved (plus a few fronds reserved); 1 small blood orange or cara cara orange, segmented, plus 1 tsp zest; 1 small shallot, thinly sliced; 2 tbsp extra-virgin olive oil, divided; 1 tbsp fresh lemon juice; 1 tsp white wine vinegar; 1/4 cup fresh dill, roughly chopped; 1/4 cup fresh basil, torn; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 tsp fennel seeds, lightly crushed; 1/2 tsp flaky sea salt (for garnish)

Pan-Seared Sea Bass with Fennel, Citrus, and Herb Salad

miradugm

This elegant yet easy pan-seared sea bass is designed to perfectly complement a floral, dry orange wine made from Vermentino and Malvasia. The fish’s delicate richness and crisp skin partner beautifully with a bright, aromatic salad of shaved fennel, juicy citrus, and fresh herbs—echoing the wine’s perfumed notes and gentle bitterness. Fennel seeds and basil amplify the wine’s floral qualities, while the orange and vinegar provide acidity to match its backbone. This sunlit dish is ideal for a summer dinner in California, letting the amber wine and golden fish shine together.

Ingredients

Instructions

Pat sea bass fillets dry and season both sides with kosher salt and black pepper.
Heat 1 tbsp olive oil in a nonstick or stainless skillet over medium-high heat. When shimmering, add sea bass fillets skin-side down. Press gently for 30 seconds to prevent curling. Cook undisturbed 3-4 minutes until skin is crisp and golden.
Flip fillets and cook another 2-3 minutes, until fish is just opaque and flakes easily. Remove from pan and let rest, skin-side up, on a plate.
In a medium bowl, combine shaved fennel, orange segments, shallot, dill, basil, and reserved fennel fronds. Add orange zest.
In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, white wine vinegar, fennel seeds, a pinch of kosher salt, and black pepper to taste. Pour over salad and toss gently.
Plate the sea bass fillets, skin-side up, and top generously with the fennel-citrus-herb salad. Sprinkle with flaky sea salt and extra fennel fronds. Serve immediately.