Roasted Fennel and Sea Bass with Spicy Mango Ginger Chili Vinaigrette
- 4 (6 oz) sea bass fillets
- 2 fennel bulbs, sliced
- 2 tbsp Green Chili Olive Oil
- 1/4 cup Mango Finger Balsamic
- 1 tbsp chopped fresh dill
- 1 tbsp butter, melted
- Salt and pepper to taste
- Fennel fronds and fresh basil, for garnish
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place the sea bass fillets on the prepared baking sheet and season them with salt and pepper. Arrange the sliced fennel around the fish. Place the butter over and use is to cook the fish.
Roast the sea bass and fennel in the preheated oven for 15-18 minutes, or until the fish is cooked through and flakes easily with a fork.
While the sea bass is roasting, prepare the Vinaigrette. In a small bowl, whisk together the Mango Ginger White Balsamic, Green Chili Olive Oil, and chopped basil. Lightly session with salt.
Once the sea bass and fennel are done, remove the baking sheet from the oven. Transfer the fish and fennel to a serving platter.
Drizzle the vinaigrette over the fish and fennel. Garnish with fennel fronds and fresh basil leaves.
This recipe highlights the Green Chili Olive Oil and Mango Ginger Balsamic, which add a unique and flavorful twist to the classic sea bass and fennel combination. Roasting the fennel with the fish in butter gives it a delicious caramelized flavor. This unique Mango Ginger Chili and Basil vinaigrette adds a sweet and tangy note, complementing the savory flavors of the sea bass and fennel. Enjoy!Image by lifeforstock on Freepik