Pan-Roasted Sea Bass with Lemon Fennel
Pan-roasted sea bass served with a simple lemon fennel sauce.
2 (5 to 6-ounce) fillets of sea bass or other firm-fleshed white fish, with skin
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped fine
- Preheat oven to 425°F (220°C).
- Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9 to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
- While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
- Serve fillets skin sides up and spoon sauce over them.
Makes 2 servings.