Sea Bass with Baby Fennel and Orange Salad
One of the simplest ways to prepare fish is to pan fry a skin-on fillet. It gives golden, crispy skin on the outside and flaky, moist meat on the inside – and it’s cooked in a matter of minutes.
|1||fennel bulb, trimmed|
|2 tbsp||freshly chopped dill|
|5 tbsp||olive oil|
|50g (2oz)||pine nuts|
|4||sea bass fillets|
|salt and pepper|
1. Slice the fennel bulb thinly and tip into a bowl. Peel and segment three of the oranges and add to the fennel. Roughly tear the chicory into the bowl.
2. Zest and juice the remaining orange and mix with the chopped dill. Slowly add 4 tablespoons of the oil to make a dressing, whisking all the time. Season and taste the dressing and then pour over the salad and toss gently.
3. In a large frying pan, toast the pine nuts for 2–3 minutes until very lightly golden over a low medium heat, tossing often – keep an eye on them as they burn very easily. Remove from the pan and set aside.
4. Heat a tablespoon of olive oil in a large frying pan and add the fish, skin side down. Cook for 2 minutes, pressing the fish flat with a spatula to make sure you get an evenly crispy skin. Turn the fish over and baste the fish with the oil and cook for a further 2 minutes, depending on the thickness of the fish.
5. Serve the fish with the salad and sprinkled with the pine nuts.