Narrated Food
Pan-Fried Sea Bass with Fennel & Orange Salad
Crispy-skinned sea bass with a refreshing shaved fennel, orange, and olive salad.
Method
- 1Mix fennel, orange segments, olives, and herbs; dress with olive oil and lemon.
- 2Score sea bass skin; season.
- 3Fry skin-side down in hot oil 4–5 min; flip 2 min.
- 4Serve fish over fennel salad.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
Sea bass with fennel and orange is elegant restaurant fare that takes 10 minutes to cook; crispy skin and the bright, anise-scented salad make it feel genuinely celebratory.
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