Sea bass fillet with orange on a fennel salad

17/11/2023

The sea bass fillet with orange on a fennel salad is a light and tasty dish, perfect for an elegant dinner or a summer lunch. Here’s how to prepare it:

Ingredients

4 sea bass fillets (about 150-200 g each)
2 untreated oranges
2 medium fennel bulbs
Salt and pepper to taste
Extra virgin olive oil
A few fresh mint leaves (optional)

Preparation

Start with the preparation of the fennel. Clean the fennel by removing the outer hard leaves and the core. Slice them very thinly, ideally with a mandoline or a very sharp knife. Place the slices in a bowl with ice water for about 15 minutes to make them crisp.
In the meantime, prepare the dressing for the salad. Squeeze the juice of one orange and mix with 3 tablespoons of extra virgin olive oil, salt, and pepper to taste. Add chopped mint if you wish for an extra touch of freshness.
Heat a non-stick pan and cook the sea bass fillets, previously seasoned with salt and pepper, skin-side down for about 3 minutes or until the skin becomes crispy. Then gently flip them over and cook for another 2-3 minutes. Cooking time depends on the thickness of the fillets, so adjust accordingly.
Drain the fennel and dry them by patting with a clean towel or paper towel. Plate them and dress with the prepared dressing.
Cut the second orange into segments to get slices without the pith and distribute them over the fennel salad.
Place the cooked sea bass fillet on the fennel and finish with a drizzle of extra virgin olive oil and a sprinkle of black pepper.

Fun Fact

The sea bass, also known as branzino, is a highly appreciated saltwater fish in the kitchen for its white, firm, and nearly boneless flesh. Pairing it with citrus fruits, such as orange, enhances its flavor without overpowering it, creating a balance of taste that highlights the fish’s qualities.