2 pounds sea bass, or any white fish
1/4 cup olive oil
1 yellow onion, chopped finely
1 fennel, thinly shaved
1 teaspoon salt
1 generous pinch of saffron, placed into a 1/2 cup warm water
1 teaspoon turmeric
1/2 cup white wine
1/2 preserved lemon, chopped finely Or juice of one lemon and 1 teaspoon salt
1 tablespoon capers
1/2 bunch cilantro, roughly chopped
1 lemon, juiced
1/4 cup white wine
1/2 teaspoon salt
In a large bowl, salt the fish and let sit for 15 minutes.
In a large pan, warm the olive oil over medium heat, add onion and sauté until it begins to caramelize. Add the shaved fennel and salt and sauté for five more minutes.
Soak up any moisture from the fish with a paper towel, then add fish to the pan.
Add the saffron water, turmeric, wine and preserved lemon. Cover the pot and simmer for ten minutes.
Add the capers and cilantro, cover the pot and cook for another 10 minutes.
In a small bowl, beat the egg, lemon juice, white wine and salt with a fork until mixture is completely smooth.
Remove pan from the heat and pour the egg mixture on top and around the fish.
Shake the pan several times so that the sauce is well distributed and doesn’t thicken too quickly.
Serve over rice or potatoes and the vegetables of your choice.