Pan-Seared White Fish with Fennel

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large fennel bulb, thinly shaved
• 2 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 4 6-ounce fillets of halibut or sea bass, skin-on
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh fennel fronds, chopped

Method

1. 1Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat.
2. 2Add the shaved fennel and garlic to the pan and cook for 6 minutes until softened and lightly browned.
3. 3Pour in the white wine and simmer for 2 minutes until the liquid evaporates, then transfer the fennel to a plate.
4. 4Pat the fish fillets thoroughly dry with paper towels and season the skin side generously with salt.
5. 5Add the remaining tablespoon of oil to the skillet over medium-high heat and place the fillets skin-side down.
6. 6Sear the fish for 4 minutes without moving it until the skin releases easily and turns deeply golden.
7. 7Flip the fillets carefully, add the butter and lemon juice to the pan, and cook for 2 minutes until opaque throughout.
8. 8Return the fennel to the pan to coat in the juices and serve immediately topped with fresh fronds.

Nutrition per serving