Order Meals
Home > Recipes > Fennel Almond Milk Cream Sauce with Sea Bass
Author:

Kevin Curry

Fennel Almond Milk Cream Sauce with Sea Bass

Want to save this recipe?

I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!

Show full recipe

Fennel Almond Milk Cream Sauce with Sea Bass

Ingredients for 4 servings

* Optional Substitution Note

  • 2 tablespoons avocado oil
  • 2 tablespoons butter, divided
  • 2 fennel bulbs, thinly sliced
  • 5 garlic cloves, minced
  • 2 tablespoons AP flour (or your choice of flour)
  • 1 cup pinot grigio (or chardonnay)
  • 1 cup low sodium seafood stock or chicken stock
  • 1 cup unflavored almond milk, extra creamy is recommended (or heavy cream)
  • 1 cup reduced fat parmesan, grated
  • sea salt & pepper to taste
  • 1 red fresno pepper, thinly diced
  • 1/4 cup (tightly packed) tarragon, finely chopped
  • juice from 1 lemon
  • Garnish
    •  tarragon, cracked pepper

Steps

Step 1

Set a carbon steel or stainless steel pan on medium high heat. Once hot, add avocado oil and 1 tbsp of butter. Once butter has melted, sprinkle of pinch of sea salt and cracked pepper to one side of the fillets and place in the pan to sear. Sear for 3 – 4 minutes on each side, depending on the thickness, then remove from the pan (set aside). No worries if it is not cooked.

Step 2

Reduce heat to medium, then add remaining 1 tbsp of butter and the fennel. Stir, then cover and cook for 6 – 8 minutes, checking on it frequently to ensure it is not burning, or until the fennel has wilted quite a bit and turned brown.

Step 3

Add the garlic and stir for 1 minute to incorporate. Then add the flour, stir and then pour in the wine. Let the wine reduce to about 25%, it should be almost gone. Pour in the seafood stock and the almond milk and bring to a gentle simmer.

Step 4

Slowly sprinkle in the parmesan, NOT all at once, to prevent the cheese from clumping and continuously stir. Add the tarragon and diced pepper and fold together. Reduce the heat and add the sea bass fillets back to the pan. Turn the heat off and cover the pan to let the fish cook through, about 5 – 7 minutes.

Step 5

Garnish and enjoy with your favorite grain or pasta. Instead of pasta, I used farro for the texture and how nutrient dense it is!

Fennel Almond Milk Cream Sauce with Sea Bass

Kevin Curry


Prep 10min
Cook 25min
Total 35min

Category
Calories 410

  • 2 tablespoons avocado oil
  • 2 tablespoons butter, divided
  • 2 fennel bulbs, thinly sliced
  • 5 garlic cloves, minced
  • 2 tablespoons AP flour (or your choice of flour)
  • 1 cup pinot grigio (or chardonnay)
  • 1 cup low sodium seafood stock or chicken stock
  • 1 cup unflavored almond milk, extra creamy is recommended (or heavy cream)
  • 1 cup reduced fat parmesan, grated
  • sea salt & pepper to taste
  • 1 red fresno pepper, thinly diced
  • 1/4 cup (tightly packed) tarragon, finely chopped
  • juice from 1 lemon
  • Garnish
    •  tarragon, cracked pepper

  1. Set a carbon steel or stainless steel pan on medium high heat. Once hot, add avocado oil and 1 tbsp of butter. Once butter has melted, sprinkle of pinch of sea salt and cracked pepper to one side of the fillets and place in the pan to sear. Sear for 3 – 4 minutes on each side, depending on the thickness, then remove from the pan (set aside). No worries if it is not cooked.

  2. Reduce heat to medium, then add remaining 1 tbsp of butter and the fennel. Stir, then cover and cook for 6 – 8 minutes, checking on it frequently to ensure it is not burning, or until the fennel has wilted quite a bit and turned brown.

  3. Add the garlic and stir for 1 minute to incorporate. Then add the flour, stir and then pour in the wine. Let the wine reduce to about 25%, it should be almost gone. Pour in the seafood stock and the almond milk and bring to a gentle simmer.

  4. Slowly sprinkle in the parmesan, NOT all at once, to prevent the cheese from clumping and continuously stir. Add the tarragon and diced pepper and fold together. Reduce the heat and add the sea bass fillets back to the pan. Turn the heat off and cover the pan to let the fish cook through, about 5 – 7 minutes.

  5. Garnish and enjoy with your favorite grain or pasta. Instead of pasta, I used farro for the texture and how nutrient dense it is!


Nutrition per serving

Calories410cal
Protein30g
Fats22g
Carbs15g
Sodium590mg
Fiber4g
Sugar5g
0
(Based on 0 reviews)

Reviews

Your email address will not be published. Required fields are marked *

Rate the recipe:

Details

Prep 10min
Cook 25min
Total 35min

Nutrition per serving

Calories410cal
Protein30g
Fats22g
Carbs15g
Sodium590mg
Fiber4g
Sugar5g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!