Crispy Sea Bass With Minted Fennel And Radish Salad Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupGourmet
Ingredients
| 1 fennel, trimmed and finely sliced (on a mandolin if you have one), green fronds reserved | ||
| Juice 1 lemon (use the zest in the Lemon-roasted new potatoes | ||
| Extra virgin olive oil | 2 Tablespoon | |
| Caster sugar | 1 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| 2 sustainably caught sea bass fillets, skin on | ||
| 85 g/3 oz radishes, trimmed, finely sliced | ||
| Handful mint, leaves roughly chopped | ||
| Handful flat-leaf parsley, leaves roughly chopped | ||
| 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
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
Chef
