Kitchen Breakthrough : Sardinian fillet of sea bass, fennel & pink peppercorn olive oil

Here is the new Kitchen Breakthrough recipe from Chef Keisuke : Sardinian fillet of sea bass with fennel & pink peppercorn olive oil.
The surprise is in how simple it is! A fish cooked in the cooking water for small Italian pasta shapes, as in minestrone, and seasoning using fennel and pink peppercorn olive oil, which tickles the taste buds of fish lovers through the freshness it brings… The art of Provençal cuisine, Keisuke’s art !

recette-video-poisson-huile-de-fenouil-baies-rosesNo idea about how to prepare your fresh fish? How to cook them, how much cooking they need and what seasoning ? We have a breakthrough 😉 with this simple recipe, extremely rich in taste, devised by chef Keisuke !
It enables you to very easily prepare a dish based on white fish and a flavoured oil, such as the fennel and pink peppercorn olive oil chosen in this recipe. More than a recipe, it’s a cooking tip, which can be used on different types of fish, with different accompaniments and different olive oils.


For 2 people :
– 2 sea bass fillets
– 100 g shellfish
– 100 g fregola
– 2 cloves of garlic
– 6 dried tomatoes
– 50 g tomato purée
– a few sprigs of parsley
– rocket
– Fennel & pink peppercorn olive oil


Precook the fregola pasta for 8 minutes.

Cook the shellfish in the water.

Crush the garlic then slice it thinly.

Slice the dried tomatoes and chop the parsley.

Sweat the garlic in the olive oil with a little salt.

When the garlic turns yellow, add the precooked pasta, fry them for a few seconds and then sprinkle on the cooking water from the shellfish.

Season the sea-bream fillet with salt and pepper. Plunge the sea-bream fillet into the cooking water and cook on a low heat for 4 – 5 minutes, covered, or sprinkle the fish with the liquid regularly.

Add the shellfish, dried tomatoes and fresh tomato. Stir and add the parsley.

Finish off with a drizzle of fennel and pink peppercorn olive oil.


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