Home / Recipes / Turmeric-Infused Wild Sea Bass with Shaved Fennel and Pomegranate

Let's Cook

Turmeric-Infused Wild Sea Bass...Turmeric-Infused Wild Sea Bass with Shaved Fennel and Pomegranate

Name: Turmeric-Infused Wild Sea Bass with Shaved Fennel and Pomegranate
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 2 x 6oz wild-caught sea bass fillets, skin-on; 500ml high-quality vegetable or fish dashi; 1 inch piece of fresh turmeric, finely grated; 1 tsp fresh ginger, grated; 2 Meyer lemons (one juiced, one for segments); 1 small fennel bulb, very thinly shaved; 2 tbsp fresh pomegranate seeds; 2 tbsp premium cold-pressed extra virgin olive oil; Maldon sea salt and white pepper to taste; Small handful of fresh dill fronds for garnish

🍴

Cuisine

Modern Mediterranean

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Medium

A vibrant, nutrient-dense dish featuring sustainably sourced sea bass served in a delicate, golden turmeric-ginger broth, finished with a crisp, herbaceous fennel and pomegranate salad.

Modern MediterraneanMedium

Ingredients

•2 x 6oz wild-caught sea bass fillets, skin-on

•500ml high-quality vegetable or fish dashi

•1 inch piece of fresh turmeric, finely grated

•1 tsp fresh ginger, grated

•2 Meyer lemons (one juiced, one for segments)

•1 small fennel bulb, very thinly shaved

•2 tbsp fresh pomegranate seeds

•2 tbsp premium cold-pressed extra virgin olive oil

•Maldon sea salt and white pepper to taste

•Small handful of fresh dill fronds for garnish

Cooking Instructions

01
In a small saucepan, bring the dashi to a light simmer. Add the grated turmeric and ginger. Infuse for 10 minutes over very low heat, then strain through a fine-mesh sieve or chinois into a clean pot. Keep warm.
02
Using a mandoline, shave the fennel bulb into paper-thin slices. Toss the fennel in a small bowl with half of the Meyer lemon juice, a drizzle of olive oil, and the pomegranate seeds. Season lightly.
03
Pat the sea bass fillets extremely dry with paper towels. Season the skin with a pinch of sea salt.
04
Heat a non-stick skillet over medium-high heat with a tablespoon of olive oil. Place the fillets skin-side down and press gently with a weight or spatula for 30 seconds to ensure even crisping. Cook for 4-5 minutes until the skin is golden and shattered-glass crisp.
05
Flip the fillets and cook for another 60-90 seconds depending on thickness. Remove from heat and finish with a squeeze of Meyer lemon juice.
06
To serve, ladle the golden turmeric consommé into the bottom of two shallow heated bowls. Place the sea bass in the center, skin-side up.
07
Mound the shaved fennel salad elegantly on top of the fish. Garnish with dill fronds and a final drizzle of high-quality olive oil.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023