Simple Sea Bass Recipe Served with Fennel and Orange Relish
My wife prepared this dish inspired by a recipe she read in Cooking Light but completely adapted it to our way of cooking (e.g. not so light!). The original recipe called for serving the fennel and red onion raw but she would have none of that. I like raw fennel in salads but know when it is sautéed, the sweetness comes out and my kids will eat it.
The original recipe also calls for cooking the fish in a skillet on top of the stove but we like to roast fish in the oven. I should qualify that statement by saying we roast or pan roast most fish but will pan fry lots of fish like flounder, grouper, talapia and grill thicker cuts like tuna and swordfish. Doesn’t matter how you cook this sea bass as long as you don’t overcook it.