1 garlic clove finely chopped
20 ml Greek extra-virgin olive oil, divided
250 ml (1 cup) fish stock, or 200 ml (6 oz.) dry white wine
200 ml (6 1/2 oz.) whole milk
200 gr. (6 1/2 oz.) Aegina pistachios (shelled and unsalted)
5 basil leaves
Salt and freshly ground pepper
Few drops of lemon juice if needed
3 sea bass, 800 gr. (1 lb., 10 oz.) each, filleted and skinned
200 gr. (6 1/2 oz.) fennel seed
For the sauce sauté the garlic in 10 ml (1/3 oz.) olive oil for 30 secs.
And add the stock or wine. Boil for 5 minutes (10 minutes if you use wine instead of stock) and add the milk.
Just before the milk comes to a boil, add the pistachios.
Simmer for 20 minutes, remove from heat and process in a high-speed blender, together with the basil leaves, for 2 minutes.
Pass the sauce through a fine-mesh sieve and season with salt
Brush the fish with olive oil, season with salt and pepper,
and press on both sides into the fennel seed.
Grill the fish over a high heat for 3 minutes on each side
(2 minutes if the fish is being pan-seared in a non-stick skillet).
Pour a bed of sauce onto each plate and serve the fish on top.
For 6 servings