This is the perfect recipe for when you want to cook something impressive and healthy. For the crispest sea bass skin, make sure the pan is super hot.
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Extra Virgin Olive Oil
Sherry Vinegar
Fennel
Orange
Red Chilli
Sea Bass
Watercress
Roasted Hazelnut
Olive Oil
Salt
Black Pepper
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Extra Virgin Olive Oil
Sherry Vinegar
Fennel
Orange
Red Chilli
Sea Bass
Watercress
Roasted Hazelnut
Olive Oil
Salt
Black Pepper
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
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Step 1.
Put the extra virgin olive oil and vinegar into a large bowl, season with salt and black pepper to taste and whisk together with a fork.
Step 2.
Cut the root and top off the fennel bulb and discard. Cut the bulb into quarters lengthways, then thinly slice into long strips. Tip the sliced fennel into the bowl with the dressing.
Step 3.
Peel the orange, then slice into rounds, removing any big bits of pith and the pips. Add to the bowl with the fennel. Thinly slice the red chilli and scrape into the bowl.
Step 4.
Get a large frying pan over a super high heat. Season the sea bass fillets with salt and black pepper on both sides. Once the pan is searing hot, drizzle in a little olive oil and then place the fish fillets in the pan, skin-side down. Press down on each fillet with a fish slice or spatula to encourage them to crisp up evenly. Cook for 2–3 minutes, then flip over and cook for 1 minute on the other side or until the fish is cooked through.
Step 5.
While the fish is cooking, tip the watercress and chopped roasted hazelnuts into the bowl with the fennel. Toss everything together with your hands and adjust the seasoning. Divide between four plates. When the sea bass is cooked, serve alongside the salads.
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Notes (1)
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Suzanne C.
5 months ago
I loved the clean vibrant flavours of this salad. I’ve never had fennel and orange together - what a revelation. I can’t get enough of it and frequently make a quick fennel & orange salad to accompany other dishes. This was a light, but filling meal. Perfect for summer!
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