Rocco DiSpirito's Glazed Sea Bass With a Cucumber Raita and Warm Fennel Salad

Want to taste the exotic flavors of the sunny Mediterranean region? Chef Rocco DiSpirito's glazed sea bass brings the warmth right to your doorstep. One bite of the creamy and tart Greek yogurt and ponzu sauce, mixed with the mellow and smoky flavors of dill and parsley, will send you on a one-way trip to paradise.

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3 tbsp Olive oil
3 cloves Garlic (sliced thinly)
12 Parsley leaves (torn into bite-sized bits)
24 oz Wild sea bass (cut into 4 portions)
Salt and freshly ground black pepper
1 English cucumber (thinly sliced)
1/2 cup Greek yogurt
2 tbsp Dill (cut finely)
1 Lemon (juiced and zested)
1 Small head of fennel (shaved, 1/4-inch thick)
3 tbsp Gluten-free ponzu sauce
2 tbsp Raw honey

In a large sauté pan, heat one tablespoon of olive oil over medium heat and add the garlic. Cook while stirring, until the garlic is just golden brown. Then, add the parsley, fry until crisp, remove both, and keep hot.

Season the bass fillets with salt and pepper and add to sauté pan. Cook over high heat, about four minutes per side.

In a bowl, combine the cucumber, Greek yogurt, dill, and lemon juice, and season with salt and pepper.

In another bowl, combine the shaved fennel, ponzu sauce, honey, and the rest of the olive oil and season with salt and pepper.

Divide the cucumber raita among four plates, top with one piece of cooked fish, fried garlic, and parsley each. Top each with 1/4 of the fennel salad and serve.

Tip: Check the doneness of the fish by inserting a metal cake tester in the center of the filet, leave for five seconds, and then touch the metal to your upper lip to assess the temperature. The skewer should be warm but not hot. If you don’t have a metal cake tester, simply extend a metal paper clip and use it the same way.