Grilled Aquanaria Sea Bass
Ingredients
FOR THE SEA BASS
Sea bass fillet: portioned into 55-80 g pieces per person
Flaky sea salt: to season
Olive oil
FOR THE SAUCE
Reduced orange juice: 500 g (from about 1 l fresh juice)
Light, clear fish stock: 500 g
Fennel seeds: 2 g (lightly crushed)
Saffron threads: 2 g (lightly toasted)
Unsalted butter: 200-300 g (cold and cubed)
Salt: to taste
White pepper or a few drops of lemon juice for balance: optional
FOR THE GARNISH
Finely sliced fennel bulbs
Butter
Olive oil
Sugar: pinch
Salt: pinch
Fennel pollen: for sprinkling
Fresh bronze fennel: to finish
“This is a dish that celebrates the superior quality of Aquanaria sea bass,” says Chef Danny Lledó. The preparation balances natural sweetness, richness, and notes of anise, all while demonstrating how respect for the product and the art of cooking can elevate an exceptional fish.
How to make Grilled Aquanaria Sea Bass
01.
Prepare the Caramelized Fennel
- Heat a pan over medium heat with olive oil and a small amount of butter.
- Add the fennel, along with a pinch of sugar and salt, and cook until deeply golden and tender, about 10–15 minutes.
- Stir occasionally to prevent burning.
- Set aside and keep warm.
02.
Make the Sauce
- In a saucepan, combine the reduced orange juice and fish stock.
- Add the saffron threads and fennel seeds.
- Bring to a gentle simmer and cook for 5–10 minutes, then remove from heat and let steep for another 5–10 minutes.
- Strain through a fine-mesh sieve or muslin.
- Return the liquid to low heat and gradually whisk in the cold butter until fully emulsified and silky.
- Season with salt and adjust acidity with white pepper or a few drops of lemon juice, if needed.
03.
Cook the Sea Bass
- Season the sea bass fillets with flaky sea salt.
- Grill over high heat, ideally over a wood fire, until the skin is crisp and golden and the flesh is just cooked through, about 4–6 minutes depending on thickness.
04.
Assemble and Serve
- Spoon the caramelized fennel onto the center of each warmed plate.
- Place the sea bass on top.
- Garnish with fennel pollen and fresh fennel fronds.
- Spoon the orange, saffron, and fennel butter sauce around the fish or serve alongside.
