Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 small shallots thinly and crush 2 (15 cm) fresh lemongrass stalks. In a saucepan, combine 150 ml vegetable broth, 50 ml dry white wine, 1 tablespoon olive oil, and the crushed lemongrass and shallots. Bring this mixture to a gentle simmer for 10 minutes to infuse, then strain to remove solids, reserving the infused liquid.

2. 2

   Pat dry 300 g of sea bass fillets with paper towels, then season both sides lightly with salt and black pepper. Place 2 small fresh thyme sprigs on top of each fillet.

3. 3

   Arrange the seasoned sea bass fillets in a steamer basket over simmering water or the reserved infused liquid, ensuring the water does not touch the fish. Steam the fish for 6-8 minutes, or until it is opaque and flakes easily with a fork.

4. 4

   While the fish is steaming, finely dice 1 medium (about 200g) fresh fennel bulb, reserving a few fronds for garnish. Sauté the diced fennel in a small pan with 15 g unsalted butter over medium heat for 5-7 minutes until tender and slightly caramelized.

5. 5

   Add the strained infused liquid from the first step to the pan with the cooked fennel. Bring to a gentle simmer, then whisk in the remaining 15 g unsalted butter until it melts and the sauce slightly thickens into a delicate emulsion. Season the emulsion with a squeeze of juice from 1/4 lemon, salt, and black pepper to taste.

6. 6

   Carefully transfer each steamed sea bass fillet onto a warm plate. Spoon a generous amount of the warm lemongrass-fennel emulsion over and around the fish.

7. 7

   Garnish the dish with the reserved fresh fennel fronds and an additional small fresh thyme sprig. Serve immediately with a wedge of 1/4 lemon on the side.