Jun 09 2026
Restaurants›Clos Maggiore›Line Caught Seabass Recipe

Line Caught Seabass Recipe

Inspired by Clos Maggiore
Time2h
Serves2

salt cod croquette, slow baked fennel, citrus relish

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Ingredients

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For the Salt Cod Croquette

For the Slow Baked Fennel

For the Citrus Relish

For the Line Caught Seabass

Method

Preparation of Salt Cod Croquette

  1. 1

    Soak the Salt Cod

    Soak the salt cod in water for 24 hours, changing the water a few times to remove excess salt.

  2. 2

    Prepare the Potato

    Boil the diced potatoes until tender. Drain and mash.

  3. 3

    Combine Ingredients

    Flake the soaked salt cod and mix it with the mashed potatoes, beaten egg, parsley, olive oil, salt, and pepper.

  4. 4

    Form Croquettes

    Shape the mixture into small balls or patties and coat them in breadcrumbs.

  5. 5

    Fry Croquettes

    Heat oil in a frying pan and fry the croquettes until golden brown on all sides. Drain on paper towels.

Slow Baked Fennel

  1. 6

    Prepare Fennel

    Preheat the oven to 180°C (350°F). Trim and slice the fennel bulbs.

  2. 7

    Season and Bake

    In a baking dish, toss the fennel with olive oil, salt, pepper, and vegetable stock. Cover with foil and bake for 40-45 minutes until tender.

Citrus Relish

  1. 8

    Combine Ingredients

    In a bowl, mix together the orange, lemon, lime segments, red onion, cilantro, olive oil, and salt.

  2. 9

    Chill

    Let the relish sit for at least 30 minutes to allow the flavors to meld.

Cooking the Seabass

  1. 10

    Season the Seabass

    Pat the seabass fillets dry and season with olive oil, salt, and pepper.

  2. 11

    Cook the Seabass

    Heat a skillet over medium-high heat and cook the seabass fillets for 3-4 minutes on each side until cooked through and flaky.

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