For sea bass:
- 8 medium sea bass fillets
- Zest from 2 oranges
- 1 cup dry breadcrumb
- 1 cup white wine
- ½ cup olive oil
- Salt and pepper
For mushroom sauce:
- 1 chopped onion
- 2 spoons chopped fennel
- 2 cups sliced mushrooms
- 3 spoons olive oil
- ½ cup white wine
- 2 sticks thyme
- 1 cup vegetable stock
- 2 cups fresh cream
- Salt and pepper
Method:
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Mixed in a bowl the breadcrumb with orange zest, salt and pepper.
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Put the crust on top of fillets skin and arrange them in roosting pan.
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Add the wine and olive oil, preheat the oven on 190oC and cook the fillets for 10 minutes.
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To prepare the sauce: sauté for a minute the onion and fennel with olive oil in a sauce pan.
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Add mushrooms and thyme and continue cooking for 2 more minutes.
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Add the wine and leave the juices to reduce. Add the vegetable stock and leave to reduce by 1/3. Slow down fire and add the fresh cream. Correct the seasoning and wait until sauce is ready.
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Pour the sauce in dishes and topped with sea bass fillets.
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