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Prepare the Fennel

  • Fennel bulb 2 each
  • Olive oil, as needed
  • Salt and Pepper, to taste

Prepare the Lentils

Prepare the Clams

  • Olive oil 0.25 cup
  • Shallots, minced 6 each
  • Fresh garlic clove, grated 2 each
  • White wine, dry 2 cups
  • Littleneck clams (scrubbed and cleaned) 4 dozen

Prepare the Citrus Ocean Broth

Finish the Dish

  • Canola oil, as needed
  • Salt and Pepper, to taste
  • Black Sea Bass filets 10 each
  • Butter, as needed
  1. Prepare the Fennel

    • Pick the fennel fronds ad reserve. Cut fennel into thin wedges and drizzle olive oil, salt and pepper, place on grill over med-low heat. Spin and flip fennel continuously for 3-4 min. Set aside.
  2. Prepare the Lentils

    • Place a sauce pot on stove with cumin and thyme. Bring the prepared Knorr Vegetable Liquid Concentrated Base with cumin and thyme to a boil and add in red lentils. Simmer for 10 min, turn off and cover. Let steam.

  3. Prepare the Clams

    • Heat olive oil in large pot and sweat shallots. Stir until shallots are soft, then add grated garlic, stir in, and deglaze with white wine.
    • Add clams, lower heat and cover, steam clams open. Once they are open shut off heat. Take clams out, separate clams from shells and reserve liquid.
  4. Prepare the Citrus Ocean Broth

    • Blanch the basil, spinach and reserved fennel fronds in boiling water. Leave for 15 seconds and shock in ice water. Once cold, squeeze out water and place in blender with clam juice and puree together with Knorr Intense Flavors Citrus Fresh. Sauce should be smooth and bright green.
  5. Finish the Dish

    • Score the skin of the sea bass filets. Season with salt and pepper.
    • Heat canola oil in a sauté pan. Cook the sea bass, skin side down, for 4 min on med-high heat. Add butter and baste the fish. Flip fish and turn heat off.
    • Place red lentils on the side of the plate and top with sea bass. Add a few pieces of the charred fennel along with 4-5 clams, and spoon sauce on the plate.
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