200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
Mosterd
VisPan-Seared Sea Bass
A particularly refined and luxurious dish for Friday night with this fish recipe. The fresh sea bass fillet is briefly cooked skin-side down until beautifully crispy and just cooked through. Accompanying it is a special beurre blanc sauce, flavoured with star anise, fennel, and black garlic. The basil purée is a lovely light green, thanks to this herb, and pairs well with broad beans, oyster mushrooms, spinach, and fennel.
Pan-Seared Sea Bass
Fresh sea bass fillet with skin, fennel, oyster mushrooms, broad beans, spinach, white onion, garlic, black garlic, potato, lemon, fresh basil, star anise, fennel seeds, milk, double cream, Dijon mustard, Pernod, white wine, homemade chicken stock (contains celery), potato starch, extra virgin olive oil, rapeseed oil, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet, vis.
Microwave
Remove the beurre blanc and fish from the dish and set aside. Heat the purée and vegetables with the cover on for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Heat the fish uncovered for 1-2 minutes with the skin side up. Warm the beurre blanc in a saucepan or with a loosely fitting lid in the microwave for 30 seconds to 1 minute.
Oven — 200°C, 20-30 minMarleen's choice
Remove the beurre blanc and fish from the dish and set aside. Warm the purée and vegetables covered with aluminium foil or an oven-safe plate for 20 minutes (1 person) to 30 minutes (2 or more persons). Heat the fish uncovered for the last 4-6 minutes with the skin side up and warm the beurre blanc in a saucepan or with a loosely fitting lid in the microwave for 30 seconds to 1 minute.