Fennel Pollen Crusted Fish

Fennel Pollen Crusted Fish

Fennel pollen forms a fragrant, golden crust on flaky white fish fillets.

Total 20 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

Fennel pollen brings a floral, anise-like sweetness that turns a quick seared fillet into something distinctive. Pressed onto the fish with salt and a touch of citrus zest, the crust caramelizes in a hot skillet while the interior stays moist and tender. Serve it over greens or alongside roasted vegetables for a light dinner that comes together in under 30 minutes.

Ingredients

  • 4 white fish fillets (such as halibut, sea bass, or snapper), about 6 ounces each
  • 2 tablespoons fennel pollen
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the fish fillets dry with paper towels and let them come to room temperature for 10 minutes.

  2. In a small bowl, combine the fennel pollen, salt, pepper, and lemon zest.

  3. Press the fennel pollen mixture evenly onto both sides of each fillet to form a light crust.

  4. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  5. Add the fish to the skillet and sear until a golden crust forms on the bottom, about 3 minutes.

  6. Flip the fillets, add the butter and garlic to the skillet, and cook until the fish is just opaque and flakes easily, 3 to 4 minutes.

  7. Spoon the browned butter over the fillets as they finish cooking, then transfer to plates.

  8. Squeeze fresh lemon over the fish, sprinkle with chopped parsley, and serve immediately with lemon wedges.

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    Fennel Pollen Crusted Fish

    Fennel pollen brings a floral, anise-like sweetness that turns a quick seared fillet into something distinctive. Pressed onto the fish with salt and a touch of citrus zest, the crust caramelizes in a hot skillet while the interior stays moist and tender. Serve it over greens or alongside roasted vegetables for a light dinner that comes together in under 30 minutes.

    20 min 4 servings 310 cal

    Ingredients

    • 4 white fish fillets (such as halibut, sea bass, or snapper), about 6 ounces each
    • 2 tablespoons fennel pollen
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon lemon zest
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, smashed
    • 1 lemon, cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the fish fillets dry with paper towels and let them come to room temperature for 10 minutes.

    2. 2

      In a small bowl, combine the fennel pollen, salt, pepper, and lemon zest.

    3. 3

      Press the fennel pollen mixture evenly onto both sides of each fillet to form a light crust.

    4. 4

      Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

    5. 5

      Add the fish to the skillet and sear until a golden crust forms on the bottom, about 3 minutes.

    6. 6

      Flip the fillets, add the butter and garlic to the skillet, and cook until the fish is just opaque and flakes easily, 3 to 4 minutes.

    7. 7

      Spoon the browned butter over the fillets as they finish cooking, then transfer to plates.

    8. 8

      Squeeze fresh lemon over the fish, sprinkle with chopped parsley, and serve immediately with lemon wedges.