Seared Sea Bass with Raisin Chutney and Fennel Salad

Whenever you want to treat you and your partner to a dinner that makes you feel like you’re living right on the shore, break out this Seared Sea Bass with Raisin Chutney and Fennel Salad. Imagine flaky, perfectly seared sea bass, its delicate flavor balanced by a sweet and tangy raisin chutney. Then, brighten it all with the crisp freshness of a fennel salad. This dish is a delightful mix of textures and tastes, offering a sophisticated yet approachable cooking experience that’s sure to impress.

How to Pick a Cut of Sea Bass for Searing

If you’re headed to your local fishmonger to pick up a fresh sea bass filet for better quality, there are a few things you’ll want to look for. Just by looking at the selection of sea bass, you can tell some things right off the bat. Look for a translucent, white color with possible pink hues depending on the variety. We recommend picking out a thicker cut of sea bass because it holds in the juices better, keeping the fish from drying out too quickly.

Seared Sea Bass with Raisin Chutney and Fennel Salad

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• Author: Anna Franklin

Print Recipe

Description

A satisfying and nutritious seafood dinner.

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Ingredients

Scale 1x2x3x

• 2 – 4 oz pieces of sea bass

For the chutney:

• ½ cup golden raisins, roughly chopped
• 1 tbsp capers
• 1 Fresno chili, thinly sliced
• ½ shallot, minced
• ¼ cup apple cider vinegar
• ¼ cup honey
• Salt and pepper to taste

For the fennel salad:

• 1 bulb of fennel, thinly sliced
• 1 granny smith apple, thinly sliced
• ¼ cup fresh dill sprigs
• ½ cup walnuts, chopped and roasted
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

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Instructions

To sear the fish:

1. Pat your fish dry with a paper towel and season with salt. Heat a non-stick skillet over high heat, add enough olive oil to coat the bottom of the pan, once the oil is very hot, add your fish to the pan and sear the top until golden brown.
2. Once you have reached the desired color, flip the fish and continue to cook just until the center of the fish is cooked (around 120 degrees)

For the chutney:

1. Add all ingredients to a small pot and simmer and reduce until most of the liquid has evaporated and the raisins look glossy, set aside and serve on top of fish at room temperature

For the fennel salad:

1. Thinly slice fennel and apple and add to a bowl, add walnuts, olive oil, lemon juice, and salt and pepper, and lightly toss until everything is evenly coated

To plate:

1. First, add your fennel salad to the plate, set your seared fish on top of the salad, and then top with chutney

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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