Braised Seabass with Fennel Broth
Recipe provided by Ray Wirtz, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Sacramento, CA
1 filet seabass or yellowtail (6 oz.)
1 oz. canola oil
Salt and pepper to taste
1 oz. fennel, shaved into thin slices
1 tsp. shallot, chopped finely
1 pinch saffron
4 oz. white wine
4 oz. chicken stock
¼ spaghetti squash
3 oz. fresh steamed vegetables of your choice, like broccollini (optional)
1 fennel frond for garnish
Preheat oven to 375 degrees.
Steam squash in a steamer or in microwave until squash is just beginning to soften. Lay squash on a sheet pan and dot with butter or drizzle with olive oil. Set aside.
Heat canola oil in a sauté pan over high heat until smoking. Season both sides of the fish with salt and pepper and sear in the hot sauté pan. Add fennel, shallots and saffron to pan. Saute until fragrant. Add wine and chicken stock and deglaze pan. Place pan in hot oven and braise for additional 6 to 7 minutes.
While fish is braising, place squash in oven at same time to finish roasting. Scoop out “strands” from ¼ of squash.
Arrange steamed vegetable and squash in the bottom of a large serving bowl. Place the fish on the squash and pour the braising liquids around the fish. Garnish with a fennel frond.
