Summery fish flavours with lemony freshness
Tender sea bass fillet is given a crispy crust of lemon zest and panko, accompanied by a crunchy fennel salad with citrus vinaigrette – light, refreshing and flavourful.
Ideal wine accompaniment: Grüner Veltliner (Wachau DAC, Austria)
Grüner Veltliner from the Wachau impresses with its clear flavour, green apple and citrus notes and fine pepper characteristics. The lively acidity supports the crispy lemon crust and adds freshness. Its minerality picks up on the saltiness of the sea bass, while the subtle spiciness reflects the fennel. This wine perfectly combines lightness with structure – an elegant work partner for the dish.
Further wine recommendations:
1st Assyrtiko (Santorini PDO, Greece)
With its pronounced sea freshness, taut minerality and citrus flavours, Assyrtiko is a classic with fish. Its salty flavour complements sea bass, while the intense acidity enlivens the crust and fennel salad.
2. albariño (Rías Baixas DO, Spain)
Albaríño brings grapefruit, citrus and stone fruit flavours as well as salty minerality. Its fresh acidity is a perfect match for the fatty texture of the sea bass and lends lightness and clarity to the dish.
3. chablis (Chablis AOC, France)
A mineral Chardonnay with green fruit, chalky notes and a distinctive acidity. It strengthens the lemony crust and brings precision to the fennel salad and sea bass with its structure.
4th Soave Classico (Veneto DOC, Italy)
Soave from Garganega is characterised by floral notes, almonds and citrus. Its medium structure and subtle freshness harmonise with the crust, while its aromatic elegance accentuates the fennel.
5. vermentino (Collio DOC, Italy/Slovenia)
A lively, Mediterranean white wine with herbal notes, citrus fruit and salty minerality. It brings Mediterranean depth to the dish, goes perfectly with fennel and adds Mediterranean glamour to sea bass.
The recipe:
Wolfsbarschfilet mit Zitronenkruste & Fenchelsalat
Cooking utensils
- 1 Backblech & Backpapier
- 1 Grillpfanne oder Ofen
- 1 Schüssel & Schneebesen
- 1 Messer & Schneidebrett
Ingredients
Fisch
- 2 Wolfsbarschfilets ~150 g
- Salz Pfeffer
Kruste
- 2 EL Panko
- Abrieb einer Bio-Zitrone
- 1 EL gehackte Petersilie
Salat
- 1 Fenchelknolle fein geschnitten
- 1 TL Zitronensaft
- 1 EL Olivenöl
- Salz Pfeffer
Preparation
Fisch krusten:
- Panko mit Zitrone & Petersilie mischen.
- Filets würzen, mit Mischung belegen, in Grillpfanne oder Ofen braten bis Kruste goldbraun (~12 Min.).
Fenchelsalat:
- Fenchel mit Zitronensaft & Olivenöl mischen, würzen.
Servieren:
- Filets mit Zitronenkruste anrichten, Fenchelsalat dazu geben.
Empfohlene Beilagen
- Kartöffelchen aus dem Ofen
- Grüner Spargel
- Buttriges Ciabatta
