Bass Fillets Poached With Fennel And Oranges
Updated March 9, 2023
- Total Time
- 40 minutes
- Rating
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Ingredients
- ¼cup fresh lemon juice
- 3cloves garlic, peeled and minced
- ¼cup white wine
- 4bass fillets (about 4 ounces each), all bones removed
- 2oranges
- 1lemon
- 1cup white wine
- 1clove garlic, peeled and minced
- ½cup thinly sliced fennel bulb
- ½small onion, peeled and thinly sliced
- 10saffron threads
- ¼teaspoon salt
- Freshly ground pepper to taste
- 8basil leaves, cut into thin strips
The Marinade
The Poaching Liquid
Nutritional analysis per serving (4 servings)
226 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 22 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the marinade, combine the lemon juice, garlic and wine in a shallow dish. Add the bass; marinate for 20 minutes, turning once.
- Step 2
Meanwhile, for the poaching liquid, peel the oranges and lemon with a paring knife to remove all of the pith. Cut out the orange and lemon sections from between the membranes. Set aside.
- Step 3
Place the wine, garlic, fennel and onion in a medium-size nonreactive saucepan and bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes. Add saffron and simmer for 1 minute more. Remove bass from the marinade and place in the pan. Cover and simmer for 4 minutes. Add orange and lemon sections, cover and simmer for 2 minutes more.
- Step 4
Place 1 bass fillet on each of 4 plates. Using a slotted spoon, divide the fennel, onion and fruit sections among the plates, spooning them over the fish. Season with the salt and pepper to taste and sprinkle with the basil leaves. Serve immediately.
Private Notes