Mediterranean Sea Bass with Fennel Butter over Peruvian Potatoes
One of the many perks of being the Kenmore Executive Chef is that I get to experiment with many different types of ingredients. This delicious recipe is a cinch to make and will WOW your guests because it’s so fancy:) Happy Eating!
preparation
preparation time
25 mins
cook time
25
servings
4
calories
911
ingredients
4 Filets of Sea bass
6 tablespoons butter room temperature
3 tablespoons fennel seed toasted and pulverized
3 clove garlic minced
2 tablespoons dijon mustard
1 tablespoons soy sauce
0.5 tablespoons black pepper
1.5 pounds purple potatoes quarted
2 tablespoons butter
2 tablespoons heavy cream
1 teaspoons garlic powder
directions
Directions:
For seasoned butter: Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For the Sea Bass: Sprinkle with salt and pepper and cook in 1 tablespoon of oil until golden on both sides. Finish in a preheated oven for about 5 minutes. Cover with foil to hold. For the potatoes: Add potatoes and garlic to cold water with salt and boil until tender. About 15 minutes. Drain and put back into pot with butter, cream, salt, and pepper. Mash and cover until ready to serve. Cook down the fennel in 1 tablespoon of the fennel butter To serve: Place potatoes on the bottom of a plate, top with sea bass, a dollop of fennel butter, and fennel. Garnish with fennel fronds.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
