Sea Bass and Fruity Fennel Salad
5
This fish is understandably becoming increasingly popular in Britain – take a tip from the Med and serve it on a citrus-and-fennel salad. Crispy, colourful and fragrant!
Reduced salt
Recipe Key Facts
- Prep time: 12mins
- Cooking time: 6mins
Dairy free | Egg free | Gluten free | Nut free*
Serves: 4
Calories: 278 Kcal per serving
Ingredients
Shopping List
- 4 sea-bass fillets
- 1 fennel
- 2 oranges
- 1 chicory
- 1 red onion
- 1 pomegranate
- Juice of 1 lemon
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
- Slice the fennel thinly and place into a bowl. Peel the oranges, divide into segments and add these, plus any juice, to the fennel in the bowl.
- Separate the chicory leaves and add to the bowl.
- Thinly slice the onion into rings and add to the bowl.
- Tear the pomegranate in half, remove its seeds and empty into the bowl.
- Add the lemon juice and a tablespoon of olive oil. Season with salt and freshly ground black pepper.
- Heat the remaining oil in a frying pan and cook the sea bass, skin side down, for 2-3 minutes.
- Turn the fish over and then cook for around a further 2-3 minutes, depending on the thickness of the fish.
- Divide the fruity fennel salad between four plates and top each with one hot, crispy sea-bass fish.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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