This is one of those recipes you should have in your back pocket for weeknights. The technique of not quite braising, not quite steaming, makes this dish foolproof and forgiving. Although you can use any firm-fleshed fish, Chilean Sea Bass has a buttery, velvety texture when cooked in this manner.
- 2 tablespoons extra-virgin olive oil
- ½ head fennel
- 1x 3-inch knob ginger
- 4 slices lemon
- 1 to 1½ cups dry white wine
- 2x 7 to 8 ounce filets Chilean sea bass
- Salt and pepper
- Slice the fennel into half moons about ¼-inch thick. Peel the ginger, slice thinly, stack, and slice into matchsticks.
- Heat the oil In a pan over medium heat and add the fennel, ginger, and a pinch of salt. Cook until fennel turns translucent, then add the lemon slices and wine.
- Lay the bass on top of the lemon slices, skin side down. The wine should be simmering just above the skin of the fish. Depending on the size of your pan, you may need to add more wine. Sprinkle the flesh side of each filet generously with salt.
- Cover tightly and cook for ten minutes; the fish should be flaking and moist. Sprinkle each filet with a small pinch of pepper and serve immediately. Spoon the sauce over the fish.