Perfect with Untouched Grüner Veltliner. The wine's notes of green apple, citrus zest, fresh herbs, white pepper, and minerality echo the flavors of the dish, while its lively acidity beautifully complements the richness of the sea bass.
A fresh and elegant preparation that highlights the delicate flavor of sea bass. Crispy skin, fragrant lemon-herb butter, and a vibrant fennel and green apple salad create a perfect balance of richness and freshness.
Ingredients (Serves 4)
4 sea bass fillets, skin on (150–180 g each)
2 tbsp olive oil
30 g unsalted butter
1 lemon
2 garlic cloves, lightly crushed
2 sprigs thyme
2 tbsp flat-leaf parsley, chopped
Sea salt and freshly ground pepper
Fennel & apple Salad
1 large fennel bulb, thinly sliced
1 green apple, julienned
Juice of ½ lemon
1 tbsp extra virgin olive oil
Pinch of sea salt
Method
1. Combine the fennel, apple, lemon juice, olive oil, and salt. Set aside.
2. Pat the sea bass dry and season with salt and pepper.
3. Heat the olive oil in a large frying pan over medium-high heat.
4. Place the fillets skin-side down and cook for 4–5 minutes until the skin is crisp and golden.
5. Turn the fish over and add the butter, garlic, thyme, and lemon zest. Baste continuously for 1–2 minutes until just cooked through.
6. Finish with a squeeze of fresh lemon juice and the chopped parsley.
Serving
Arrange the fennel and apple salad on each plate and top with the sea bass. Spoon over the warm lemon-herb butter and serve immediately.
