Ingredients:
2 medium-sized (115 - 170 g (4 - 6 oz)
barramundi steaks, skin on
Salt and freshly ground black pepper
Fresh thyme leaves
1 bulb of fennel, trimmed and tough outer layers removed
The juice of 2 oranges and the zest of 1 orange
4 tablespoons of dry white vermouth
4 tablespoons of vegetable stock (bouillon)
5 spring onions (scallions), trimmed and finely chopped
1 tablespoon cornflour (cornstarch), dissolved in 1 tablespoon of water
Method:
1. Rinse the barramundi in cold water and
then, using a sharp knife, make 2 - 3 small incisions on the side of the fish.
2. Put the barramundi on a plate and sprinkle with a little salt, pepper and
fresh thyme leaves (reserving a few for decoration).
3. Leave to rest for 30 minutes in a cool place.
4. Finely slice the fennel with a very sharp knife and place in a non-stick
frying pan (skillet) with the orange juice and zest, the vermouth, stock
(bouillon) and spring onions (scallions).
5. Bring to the boil, reduce the heat and simmer until the fennel pieces are
nearly soft.
6. Stir in the dissolved cornflour (cornstarch), bring the sauce to the boil
again, turn down the heat and stir the sauce until it is clear and thickened.
7. Keep the pan of fennel on low heat while you cook the fish.
8. Preheat the grill (broiler) to the hottest setting and cook the fish, skin
side up, for about 5 minutes.
9. The quicker the fish cooks, the juicier the flesh will be under the seared
skin.
10. Pour the fennel sauce onto 2 warm plates and place the sea bass in the
centre.
11. Decorate with a couple-of sprigs of fresh thyme and serve immediately with
baby new potatoes and fresh, crunchy green vegetables.
This recipe is from How To Cook Fish - http://www.howtocookfish.info