Baked Chilean Sea Bass with
Fennel in Anise Broth

By Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington, DC

Serving Size: 4

28 oz. Chilean Sea Bass cut in 4 pieces
2 Medium size sliced fennel bulbs
2 Cloves of garlic minced
3 oz. Extra virgin olive oil
4 Each dry star anise flowers
4 Wild dry fennel sticks
4 cups of water or chicken stock
Salt and cracked black peppercorns
Few small leaves of fresh basil

In a baking pan drizzle 1 oz of extra virgin olive oil, the salt and the minced garlic

Lay 4 slices of fennel on the bottom of the pan fan style for each piece of fish

Place each of the fish fillet on top of each of the fennel slices group

Add the fennel sticks, the anise stars and the stock into the pan next to the fish fillets

Bake at 425 degrees for about 8/10 minutes

With a spatula place each fish and its fennel portion into a bowl plate

Reduce the fish broth for 30 seconds on open fire

Add the basil, the cracked black peppercorns and the remaining olive oil

With a ladle pour some broth on top of each fish plate and decorate with the fennel sticks

Other Chef Enzo Fargione Recipes:
Baked Chilean Sea Bass with Fennel in Anise Broth
Green Pea Cappuccino Macchiato
Porcini Red Beets Crispy Roll
Risotto Gorgonzola with Candied Red Beets
Tomato Pappardelle with Asparagus Scallops and Cherry Tomatoes

Restaurant and Chef Links:
Teatro Goldoni Restaurant
Executive Chef Enzo Fargione


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