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Crispy Sea Bass With Minted Fennel And Radish Salad

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Ingredients
  Fennel 1 , trimmed and finely sliced, green fronds reserved (On A Mandolin If You Have One)
  Lemon juice 1 Tablespoon, zest grated and juice extracted (Use The Zest In The Lemon-Roasted New Potatoes)
  Extra virgin olive oil 2 Tablespoon
  Caster sugar 1 Teaspoon
  Olive oil 1 Teaspoon
  Sea bass fillets 2 , skin left on (Sustainably Caught Fish)
  Radishes 3 Ounce, trimmed, finely sliced (85 Gram)
  Mint leaves 1⁄4 Cup (4 tbs), roughly chopped (Use 1 Handful)
  Flat-leaf parsley 1⁄4 Cup (4 tbs), leaves roughly chopped (Use 1 Handful)
  Capers 1 Tablespoon, rinsed
Directions

MAKING
1. In a small pan, add water, boil it and blanch fennel in it for about fifteen seconds; drain and run under cool water, drain again and allow to dry
2. In a bowl, whisk extra virgin olive oil, lemon juice and sugar; toss half of it with the fennel; set aside the other half of this dressing for marination
3. In a heavy-bottomed pan, heat olive oil over a medium flame, add seasoning to the sea bass fillet and place them in the pan skin side down
4. Cook the fillets for about five minutes until the skin turns golden and crisp; turn around and cook both sides evenly
5. In a bowl, add herbs, radishes, capers and the leftover fennel along with the marinated fennel and some seasoning and divide it into two plates

SERVING
6. Over the vegetables on each dish, place the fish, drizzle any leftover dressing and serve along with lemon roasted new potatoes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Searing
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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