Coast & Hearth
Roasted Sea Bass with Smoked Bacon and Garden Herb Consommé
This sophisticated dish brings the freshness of the garden to the plate, pairing the delicate texture of pan-roasted sea bass with a translucent, fragrant herb consommé. The smoky crunch of pancetta and the snap of fresh peas provide a perfect structural balance to the bright, acidic broth.
- Prep
- 45 min
- Cook
- 25 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 420 kcal
Method
Prepare the herb infusion. Place the vegetable stock in a saucepan and bring to a simmer. Add half of the parsley, dill, and mint. Turn off the heat and allow to steep for 20 minutes.
Clarify the consommé. For a restaurant-quality finish, whisk two egg whites into the cooled stock, bring slowly back to a simmer without stirring until a 'raft' forms, then strain through a muslin cloth. Simpler route: Strain the stock through a fine-mesh sieve lined with a coffee filter to remove all impurities until crystal clear.
Prepare the vegetables. Blanch the peas in boiling salted water for 2 minutes, then shock in ice water to retain their vibrant green color. Shave the fennel bulb paper-thin using a mandoline or very sharp knife and toss with a squeeze of lemon juice.
Render the bacon. Place the diced pancetta or bacon in a cold frying pan and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy. Remove with a slotted spoon and drain on paper towels.
Roast the sea bass. Season the fish fillets with salt on the skin side only. Heat olive oil in a non-stick oven-proof pan over medium-high heat. Place the fish skin-side down and press gently with a spatula for 30 seconds to ensure even contact. Cook for 3-4 minutes until the skin is very crisp. Transfer the pan to a preheated oven at 200°C (390°F) for 2-3 minutes to finish.
Final assembly. Reheat the clarified consommé and season with lemon juice and a touch of salt. Place a mound of shaved fennel and peas in the center of four shallow bowls. Carefully place the sea bass fillet on top, skin-side up. Scatter the crispy bacon and remaining fresh herb leaves around the fish. Pour the hot consommé into the bowls at the table to maintain the crispness of the fish skin.
Notes
To get the skin extra crispy, use a knife to scrape any residual moisture off the skin of the fish before seasoning.
Do not boil the herbs for a long time; steeping them like tea preserves their bright, volatile oils and prevents a 'cooked' grassy flavor.
If you don't have a mandoline for the fennel, use a vegetable peeler to create long, thin ribbons.
The consommé can be made 24 hours in advance and chilled; its clarity often improves after sitting.
