Baked
Chilean Sea Bass with
Fennel in Anise Broth
By Chef
Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Serving
Size: 4
Ingredients:
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
Procedures:
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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