Fillet of sea bass with confit fennel and beurre noisette

Method

1. Preheat the oven to 150C/gas 2. Cut the fennel into quarters, leaving a little of the root on to hold the pieces together. Place in a deep roasting tray and cover with the duck fat, star anise and cinnamon stick. Cover with a layer each of baking parchment and foil, then place in the oven and slowly cook until the fennel is tender, about 1 hour. Once the fennel is cooked remove from the duck fat and place to one side.

2. Increase the oven temperature to 180C/gas 4. Heat a non-stick ovenproof fish pan on the stovetop and season the sea bass with salt, pepper and a little olive oil on the skin side only.

3. Place the sea bass skin-side down into the pan to crisp the skin, then transfer to the oven and cook for 6-7 minutes.

4. Meanwhile, in a small frying pan, melt and gently cook the butter. Just before it starts to brown, add the shallot, capers and a splash of lemon juice. Remove from the heat and add the chopped parsley.

5. To serve, arrange the fennel on serving plates. Lay the fish on top and drizzle with the beurre noisette. Garnish each serving with a sprig of fresh coriander.

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Ingredients

2 large fennel bulbs
600ml duck fat
5g Star anise
1 cinnamon stick
2 fillets Sea bass
salt and pepper
Olive oil
50g Butter
40g shallot, finely diced
40g fine capers
1/2 lemon, juice only
40g flat-leaf parsley
2 sprigs Coriander

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