how2heroes » Grilled Sea Bass w/ Fennel Confit

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Serves 1

Ingredients

For Spice Mix*

2 tbsp fennel seed
1 tbsp anise seed
5 each peppercorns

For Confit Fennel

2 qts water
1 sprig rosemary
3 sprigs thyme
3” strip of orange peel
3” strip of lemon peel
pinch of Spice Mix
1 cup Pernod
2 tbsp extra virgin olive oil
sea salt
pepper
¾ fennel bulb, cored, sliced ¼” thin

For Sea Bass

6 oz Mediterranean sea bass
1 oz brandy
1 tbsp Spice Mix
salt to taste
2 tbsp olive oil

For Sauce Vierge

½ orange, supreme (segments) & diced
½ lemon, supreme (segments) & diced
pinch of salt
1 tsp Spice Mix
1 tbsp chopped basil
2 tbsp extra virgin olive oil

To Sear Fennel

2 tbsp extra virgin olive oil
salt to taste
pepper to taste
pinch of Spice Mix
chopped rosemary & thyme

Equipment

spice grinder

How-to

Make Spice Mix

Toast spices in a dry pan over medium heat for about 5 minutes
Using a spice grinder, add spices and process into a powder

Confit Fennel

Combine fennel ingredients in a medium-sized saucepan
Bring to a boil, then reduce to a simmer 30-45 minutes until tender
Remove fennel from the liquid and pat dry with paper towel

Season Bass

Splash fish with brandy and coat with Spice Mix on both sides
Set aside and allow to marinate at room temperature for 10-15 minutes

Make Sauce Vierge

Mix all ingredients in a small bowl and set aside

Grill Bass, Sear Fennel & Plate

Preheat a clean grill to high
In a small sauté pan, heat olive oil over medium-high heat. Turn off the heat and add fennel (this prevents any excess water on the fennel from flaming in the hot oil)
Turn heat back on, and sear fennel 1-2 minutes on each side, seasoning with salt, pepper, a pinch of Spice Mix, and a pinch of chopped rosemary and thyme
Set aside for plating
Lightly coat both sides of the fish with oil and place on the grill, skin-side-down. Cook 1 minute, pushing down with a spatula to prevent the fish from curling
Flip and cook 1-2 minutes on flesh side
Remove and plate with seared fennel confit. Top with sauce vierge

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Robert Sisca

Roberts Sisca, Executive Chef of Bistro du Midi, is thrilled to bring a taste of Provence to Boston. Influenced by his time cooking in New England, he has tremendous respect for all things seafood, and an immense appreciation for local product. Seasonality is where Provencal cooking begins and ends for Sisca. There is no culinary trickery, it is simple food done beautifully.

A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. He then honed his culinary skills in New York City at One If By Land, Two If By Sea before becoming Executive Sous Chef at the renowned Le Bernardin. During his tenure there, Le Bernardin earned the coveted Michelin Three Star award and Four Stars by the New York Times.

At Bistro du Midi, Sisca has found the ideal opportunity to bring together his passion for ingredient-driven cuisine with his refined, classic technique.