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Exotic Spiced Sea Bass with Citrus and Fennel Salad
Exotic Spiced Sea Bass with Citrus and Fennel Salad

Exotic Spiced Sea Bass with Citrus and Fennel Salad
A flavorful sea bass dish paired with a refreshing citrus and fennel salad.
Exotic Spiced Sea Bass with Citrus and Fennel Salad
Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 1
    item
     fennel bulb
  • 1
    item
     orange
  • 1
    item
     lemon
  • 30
    ml
     olive oil
  • 5
    g
     coriander seed
  • 5
    g
     cumin seed
  • 2
    g
     black pepper
  • 5
    g
     salt
  • 10
    g
     parsley
Preparation Time: 45 minutes
Exotic Spiced Sea Bass with Citrus and Fennel Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Toast coriander and cumin seeds in a dry pan until fragrant, then grind them into a powder.
  3. Rub the sea bass fillets with olive oil, ground spices, salt, and black pepper.
  4. Place the fillets on a baking sheet and bake for 15-20 minutes until cooked through.
  5. Thinly slice the fennel bulb and segment the orange.
  6. In a bowl, combine fennel slices, orange segments, lemon juice, olive oil, salt, and chopped parsley.
  7. Serve the baked sea bass with the citrus and fennel salad on the side.
Nutrition Per Serving 500 g Per 100g
Energy 516 kcal 103 kcal
Protein 50 g 10.0 g
Fibre 5 g 1.0 g
Salt 2 g 0.4 g
Sugar 10 g 2.0 g
Carbohydrates 30 g 6.0 g
Fat 30 g 6.0 g
  • 2
    item
     sea bass fillet
  • 1
    item
     fennel bulb
  • 1
    item
     orange
  • 1
    item
     lemon
  • 30
    ml
     olive oil
  • 5
    g
     coriander seed
  • 5
    g
     cumin seed
  • 2
    g
     black pepper
  • 5
    g
     salt
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 200°C.

Toast coriander and cumin seeds in a dry pan until fragrant, then grind them into a powder.

Rub the sea bass fillets with olive oil, ground spices, salt, and black pepper.

Place the fillets on a baking sheet and bake for 15-20 minutes until cooked through.

Thinly slice the fennel bulb and segment the orange.

In a bowl, combine fennel slices, orange segments, lemon juice, olive oil, salt, and chopped parsley.

Serve the baked sea bass with the citrus and fennel salad on the side.

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