Stewed Sea Bass With Citrus Fruits And Fennel

Preparation:

Preparation: Eviscerate the sea bass, after having opened it with a cut from the anal cavity to the gills, wash it, dry it, salt it and pepper it internally and externally. Place it, cold, in a fish tank or casserole that contains it properly, with a knob of butter and the chopped shallot. Wet it with the juice of a grapefruit, an orange and a lime and with half a glass of wine, then put it on the fire, cover it and stew it gently for about 30 minutes. In the meantime, peel the wedges of the other orange, grapefruit and lime. Brown them in a knob of butter, add salt and pepper. When cooked, arrange the fish on a serving plate, filter the bottom and add it to the citrus fruits. Complete with chopped fennel and serve the sea bass with this citrus sauce. If desired, garnish with orange and lime wedges.