Fish Flambe with Fennel
Elevate your seafood dinner game with this show-stopping Fish Flambé with Fennel recipe, a perfect blend of elegance and flavor. Tender white fish fillets are pan-seared to golden perfection and paired with caramelized fennel slices for a subtle, licorice-like sweetness. The dish comes to life with a splash of cognac or brandy, flambéed for a dramatic touch that infuses depth into the rich, citrusy white wine sauce. Optional heavy cream adds a velvety finish, while fresh herbs and fennel fronds bring a burst of color and freshness. Quick and easy to prepare in just 40 minutes, this gourmet entrée is ideal for entertaining or elevating weeknight dinners. Serve with crusty bread or steamed vegetables to sop up every last drop of the flavorful sauce.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, haddock, or sea bass)
- 1 medium fennel bulb
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 cup dry white wine
- 2 tablespoons herb of choice (e.g., parsley or dill), finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 3 tablespoons cognac or brandy (for flambé)
- 2 cloves garlic, minced
- 0.25 cup heavy cream (optional)
Instructions
Prepare the fennel by removing the stalks and fronds. Save some fronds for garnish. Slice the fennel bulb thinly.
Pat the fish fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the fennel slices and sauté for 8-10 minutes until soft and lightly caramelized. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once it melts, add the minced garlic and sauté for 1 minute until fragrant.
Place the fish fillets in the skillet, skin side down if applicable. Cook for 3-4 minutes per side until they are golden brown and just cooked through. Remove the fillets and keep them warm by loosely covering them with aluminum foil.
Deglaze the skillet by adding the dry white wine and lemon juice. Stir and let it simmer for 2-3 minutes, reducing slightly.
Optional: Stir in the heavy cream for a richer sauce and cook for an additional 2 minutes.
Return the caramelized fennel to the skillet and mix it with the sauce to warm it through.
Reduce the heat to low and carefully add the cognac or brandy to the pan. Using a long lighter or match, ignite the alcohol to flambé. Allow the flames to subside naturally, which will take about 10-15 seconds.
Layer the fennel mixture and sauce onto plates, then place a cooked fish fillet on top.
Garnish with chopped herbs and reserved fennel fronds. Serve immediately and enjoy your Fish Flambé with Fennel!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
