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Pan-Seared Sea Bass with Saffron-Infused Fennel and Citrus Salad
Pan-Seared Sea Bass with Saffron-Infused Fennel and Citrus Salad

Pan-Seared Sea Bass with Saffron-Infused Fennel and Citrus Salad
A sophisticated dish featuring sea bass paired with a vibrant fennel and citrus salad, enhanced by the exotic aroma of saffron.
Pan-Seared Sea Bass with Saffron-Infused Fennel and Citrus Salad
Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    g
     saffron thread
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Pan-Seared Sea Bass with Saffron-Infused Fennel and Citrus Salad
Instructions:
  1. Soak the saffron threads in warm water for about 10 minutes to release their flavor.
  2. Thinly slice the fennel bulb and segment the orange, setting aside for the salad.
  3. Heat olive oil in a pan over medium-high heat.
  4. Season the sea bass fillet with salt and pepper, then sear in the pan for about 4 minutes on each side until golden brown and cooked through.
  5. In a bowl, combine the sliced fennel, orange segments, lemon juice, and saffron water.
  6. Toss the salad gently to mix, then season with salt and pepper to taste.
  7. Serve the sea bass on a plate with the fennel and citrus salad on the side.
  8. Garnish with freshly chopped parsley before serving.
Nutrition Per Serving 498 g Per 100g
Energy 582.5 kcal 117 kcal
Protein 43 g 8.6 g
Fibre 6.7 g 1.3 g
Salt 0.3 g 0.1 g
Sugar 16.4 g 3.3 g
Carbohydrates 25.6 g 5.1 g
Fat 37.5 g 7.5 g
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    g
     saffron thread
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     parsley
1
Servings
0

Soak the saffron threads in warm water for about 10 minutes to release their flavor.

Thinly slice the fennel bulb and segment the orange, setting aside for the salad.

Heat olive oil in a pan over medium-high heat.

Season the sea bass fillet with salt and pepper, then sear in the pan for about 4 minutes on each side until golden brown and cooked through.

In a bowl, combine the sliced fennel, orange segments, lemon juice, and saffron water.

Toss the salad gently to mix, then season with salt and pepper to taste.

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

Garnish with freshly chopped parsley before serving.

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