Marinated Sea Bass

This recipe is aromatic and full with flavor.  The word marinating in the title is a little misleading, as rather than being marinated, this fish is being cooked in a sauce creating  the perfect condition for an interchange of aromas.

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225 gr fresh sea bass
450 gr ripe red tomatoes, pealed & diced
1 fennel bulb, sliced (reserve any fronds)
225 ml dry, dry white wine 
1 garlic clove, crushed
1 small onion chopped
tsp black peppercorns
tsp coriander seeds
½ tsp fennel seeds
2 tsp extra virgin olive oil
1 tsp lemon juice
½ tsp fresh oregano
salt & freshly grounded black pepper

For the garnish
2 small spring onions thinly sliced
5 sprigs parsley finely chopped
lemon jest
green fennel (the tips) chopped


1. Wash and pat dry the sea bass on a paper towel.

2. Heat a skillet (25 cm) over medium fire, and add the pounded pepper, coriander and fennel. Brown them for approximately 1 min. to release their fragrances.

3. Proceed by adding the olive oil, garlic and onion and allow them to cook over a low fire until the onion has lightly browned.

4. Add the tomatoes, lemon juice, vinegar and white wine to the mixture. Stir, and as soon as it starts boiling, add the salt, pepper and oregano.

5. Place the sliced fennel bulb and sea bass on the skillet along with its juices. Let it simmer for 10 minutes on each side.

6 .When it’s cooked, transfer the sea bass to a flat platter and spoon the sauce over it. Add the garnish to the fish -by mixing all ingredients together- just before serving. Serve on a bed of cous cous.


A cold matured Santorini Asytrico wine is the perfect match for this recipe
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