Loup de Mer Grillé au Fenouil de Monte-Carlo (Riviera Sea Bass with Fennel & Citrus) – Authentic Monaco Recipe
Monte-Carlo harbor elegance: crisp-skinned sea bass over sweet braised fennel and Riviera citrus.
- Country of Origin
- 🇲🇨 Monaco (Western Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Mediterranean sea bass (branzino) fillets, Braised fennel bulb, Orange and lemon segments, Fennel fronds, White wine
Ingredients for Loup de Mer Grillé au Fenouil de Monte-Carlo (Riviera Sea Bass with Fennel & Citrus) (4 Servings)
- 1.25 lbs (or 2.5 cups) Mediterranean sea bass (branzino) fillets, prepped into bite-sized pieces
- 1.5 cups braised fennel bulb, washed and trimmed
- 1 cup orange and lemon segments
- 1 medium onion and 3 cloves garlic, finely minced with fennel fronds
- 1.5 tbsp traditional Monaco seasoning (white wine, garlic, extra virgin olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fennel fronds, white wine, garlic, extra virgin olive oil, cooking oil, and sea salt in a bowl to form a fragrant Monaco marinade.
- Coat Mediterranean sea bass (branzino) fillets and braised fennel bulb thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear Mediterranean sea bass (branzino) fillets and braised fennel bulb for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with orange and lemon segments, and serve immediately.