Lunch

Pan-Seared Sea Bream with Charred Fennel, Anchovy Beurre Blanc & Crispy Sourdough Croutons

Name: Pan-Seared Sea Bream with Charred Fennel, Anchovy Beurre Blanc & Crispy Sourdough Croutons
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 whole sea bream (12 oz each, gutted and scaled) or 4 sea bream fillets (5 oz each); 2 fennel bulbs, quartered lengthwise; 4 oz sourdough bread, cut into 3/4-inch cubes; 4 tbsp butter, divided; 2 anchovy fillets, finely chopped; 1/2 cup dry white wine; 1/2 cup fish stock (or vegetable stock); 1 lemon, halved; 1 tbsp extra-virgin olive oil (for pan); 1 tbsp olive oil (for croutons); Sea salt, black pepper; 1 tsp Dijon mustard

Whole or filleted sea bream (or porgy) seared skin-side-down until skin shatters, served over charred fennel wedges softened in fish stock and finished with a silky anchovy-brown butter sauce. Scattered croutons add structure and a toasty counterpoint to the seafood's subtlety.

742cal per serving 49gprotein 42gcarbs 42gfat 15min prep 22min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this