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Seared Sea Bass with Fennel and Citrus Salad
Seared Sea Bass with Fennel and Citrus Salad

Seared Sea Bass with Fennel and Citrus Salad
A sophisticated dish featuring seared sea bass paired with a refreshing fennel and citrus salad.
Seared Sea Bass with Fennel and Citrus Salad
Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 2
    tbsp
     lemon juice
  • 2
    tbsp
     olive oil
  • 10
    g
     fresh dill
  • 1
    tsp
     black pepper
  • 1
    tsp
     sea salt
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Seared Sea Bass with Fennel and Citrus Salad
Instructions:
  1. Preheat a skillet over medium-high heat and add olive oil.
  2. Season the sea bass fillet with sea salt and black pepper.
  3. Place the fillet skin-side down in the skillet and sear for about 4 minutes until the skin is crispy.
  4. Flip the fillet and cook for another 3 minutes until the fish is cooked through.
  5. Thinly slice the fennel bulb and segment the orange.
  6. In a bowl, combine fennel, orange segments, lemon juice, olive oil, and fresh dill.
  7. Toss the salad gently to combine and season with a pinch of sea salt and black pepper.
  8. Serve the seared sea bass alongside the fennel and citrus salad.
Nutrition Per Serving 508 g Per 100g
Energy 619.2 kcal 122 kcal
Protein 43.1 g 8.5 g
Fibre 7.1 g 1.4 g
Salt 2.5 g 0.5 g
Sugar 16.3 g 3.2 g
Carbohydrates 25.5 g 5.0 g
Fat 40.5 g 8.0 g
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 2
    tbsp
     lemon juice
  • 2
    tbsp
     olive oil
  • 10
    g
     fresh dill
  • 1
    tsp
     black pepper
  • 1
    tsp
     sea salt
1
Servings
0

Preheat a skillet over medium-high heat and add olive oil.

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

Place the fillet skin-side down in the skillet and sear for about 4 minutes until the skin is crispy.

Flip the fillet and cook for another 3 minutes until the fish is cooked through.

Thinly slice the fennel bulb and segment the orange.

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

Toss the salad gently to combine and season with a pinch of sea salt and black pepper.

Serve the seared sea bass alongside the fennel and citrus salad.

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