Seared Sea Bass with Raisin Chutney and Fennel Salad

2 – 4 oz. pieces of sea bass

For the chutney:

• ½ cup golden raisins, roughly chopped

• 1 tbsp. capers

• 1 fresno chili, thinly sliced

• ½ shallot, minced

• ¼ cup apple cider vinegar

• ¼ cup honey

• salt and pepper to taste.

For the fennel salad:

• 1 bulb of fennel, thinly sliced

• 1 granny smith apple, thinly sliced

• ¼ cup fresh dill sprigs

• ½ cup walnuts, chopped and roasted

• 2 tbsp. extra virgin olive oil

• 1 tbsp. fresh lemon juice

• salt and pepper to taste

To sear the fish:

• Pat your fish dry with a paper towel and season with salt. Heat a non-stick skillet over high heat, add enough olive oil to coat the bottom of the pan, once the oil is very hot, add your fish to the pan and sear the top until golden brown.

• Once you have reached the desired color, flip the fish and continue to cook just until the center of the fish is cooked (around 120 degrees)

For the chutney:

• Add all ingredients to a small pot and simmer and reduce until most of the liquid has evaporated and the raisins look glossy, set aside and serve on top of fish at room temperature

For the fennel salad:

• Thinly slice fennel and apple and add to a bowl, add walnuts, olive oil, lemon juice, and salt and pepper, and lightly toss until everything is evenly coated

To plate:

• First, add your fennel salad to the plate, set your seared fish on top of the salad, and then top with chutney

Recipe and styling by Anna Calabrese ⁠/ Photography by Dave Bryce