2 sea bass
1 fennel bulb
100 ml (1/2 cup) cooking cream
½ coffee spoon grated fresh ginger
0,1 gram saffron
½ coffee spoon ground black pepper
1 coffee spoon grated nutmegs
1 coffee spoon grated lemon zest
1 coffee spoon ground rosemary
6-7 tablespoon olive oil
1 table spoon flaked almonds to garnish
Fillet the fishes (2 pieces out of each fish) and clean all fishbones.
Slice the onion and fennel bulb finely as it is shown in the photos. Keep the leaves of fennel aside for garnishing the plate.
Sauté the fennel and onions with 2 table spoons olive oil on medium heat for 10 minutes.
Add black pepper, salt, saffron, nutmegs and lemon zest. Cook it for another 5 minutes.
Add grated fresh ginger, then cook it for 5 minutes more.
Finally add cream and cook for 1-2 minutes.
Slice the lemon very finely, sprinkle rosemary on the slices and cook both sides of the slices with alveoli.
Put 2 table spoon olive oil in the pan. When the oil is heated, place the fish fill into the pan on their skin. When the skin is browned, flip the other side and cook only for 1 minute.
To serve, spread 2-3 table spoon fennel on the plate and place the fish fillet in the top. Place the lemon slices on the fish. Garnish with flaked almonds and leaves of fennel.
Buen provecho! / Enjoy!