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Autumnal Grilled Sea Bass with Fennel and Orange Salad
Autumnal Grilled Sea Bass with Fennel and Orange Salad

Autumnal Grilled Sea Bass with Fennel and Orange Salad
A sophisticated dish featuring grilled sea bass paired with a refreshing fennel and orange salad, perfect for a light yet energizing lunch.
Autumnal Grilled Sea Bass with Fennel and Orange Salad
Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     fresh dill
  • 2
    g
     black pepper
  • 1
    g
     sea salt
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Autumnal Grilled Sea Bass with Fennel and Orange Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the sea bass fillet with sea salt and black pepper.
  3. Grill the sea bass for about 6-7 minutes on each side until cooked through.
  4. Thinly slice the fennel bulb and segment the orange.
  5. In a bowl, combine fennel, orange segments, olive oil, lemon juice, and fresh dill.
  6. Toss the salad gently to combine all ingredients.
  7. Serve the grilled sea bass alongside the fennel and orange salad.
Nutrition Per Serving 412 g Per 100g
Energy 370.7 kcal 90 kcal
Protein 32.8 g 8.0 g
Fibre 6.9 g 1.7 g
Salt 1.2 g 0.3 g
Sugar 16.4 g 4.0 g
Carbohydrates 25 g 6.1 g
Fat 17.5 g 4.2 g
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     fresh dill
  • 2
    g
     black pepper
  • 1
    g
     sea salt
1
Servings
0

Preheat the grill to medium-high heat.

Season the sea bass fillet with sea salt and black pepper.

Grill the sea bass for about 6-7 minutes on each side until cooked through.

Thinly slice the fennel bulb and segment the orange.

In a bowl, combine fennel, orange segments, olive oil, lemon juice, and fresh dill.

Toss the salad gently to combine all ingredients.

Serve the grilled sea bass alongside the fennel and orange salad.

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