Ingredients

• 2 black sea bass fillets
• Olive oil for brushing
• Salt & freshly ground black pepper
• ½ cup champagne
• ¼ cup finely chopped shallots
• ½ cup unsalted butter, cold & cubed
• 1 fennel bulb, thinly sliced
• Fresh parsley leaves
• Peppadews (pickled sweet red peppers)
• Candied lemon peel (optional)
• Pomegranate seeds

Directions

• Preheat grill to medium-high heat. Ensure it’s hot enough to sear the sea bass.
• Brush the black sea bass fillets with olive oil and season them with salt and freshly ground black pepper.
• Place the fillets on the grill and cook for about 4-5 minutes per side or until the skin is crispy and the flesh is cooked through. The high heat ensures a quick sear and smokiness from the grill.
• In a saucepan over medium heat, combine the finely chopped shallots and champagne. Boil the mixture for a few minutes to reduce it.
• Reducing heat to low, whisk in the cold, cubed butter one piece at a time. Continue whisking until the sauce becomes creamy and smooth.
• Season the sauce with salt and freshly ground black pepper to taste.
• Take the thinly sliced fennel and combine it with fresh parsley leaves, peppadews, and candied lemon peel for a tangy, flavorful salad.
• Plate the grilled black sea bass fillets and drizzle them with the champagne beurre blanc butter sauce. Top with pomegranate seeds as garnish.
• Serve alongside the fennel salad.