Sea bass with herb crust and fennel-orange salad - bon ap
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Fennel bulbs with green tops |
| 6 | Oranges, peel and white pith removed, separated into segments | |
| 5 | tablespoons | Finely chopped shallots |
| 3 | tablespoons | Olive oil (preferably extra-virgin) |
| Nonstick vegetable oil spray | ||
| 6 | 1-inch-thick sea bass fillets (about 6 oz each) | |
| ½ | cup | Fine dry breadcrumbs |
| ¼ | cup | Chopped mixed fresh herbs |
| (such as parsley and thyme) | ||
Directions
Chop enough green tops from fennel to measure ½ C and reserve.
Discard remaining tops. Quarter fennel bulbs lengthwise and cut into thin slices. Combine fennel slices, orange segments, 2 T chopped shallots, 1½ T olive oil and 2 T reserved fennel tops in medium bowl. Season fennel salad to taste with salt and pepper. (Can be prepared 4 hours ahead Cover and refrigerate.) Preheat oven to 450'F. Spray heavy large baking sheet with nonstick vegetable oil spmy. Arrange sea bass fillets on prepared sheet.
Season with salt and pepper, Drizzle ½ T olive oil over fish. Mix fine dry breadcrumbs, chopped herbs, remaining 6 T chopped fennel tops, remaining 3 T chopped shallots and remaining 1 T olive oil in bowl. Place a layer of breadcrumb mixture atop each fish fallet; press to adhere. Bake until crumbs are brown and fish is cooked through, about 12 minutes.
Divide fennel salad among 6 plates. Place fish in center of each plate and serve immediately.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>