dinner
Pan-Fried Sea Bass with Fennel & Orange Salad
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.
10 min prep · 8 min cook · 18 min in total · serves 2
What you need
- 2 sea bass fillets, skin on
- 1 fennel bulb, shaved thin
- 1 orange, segmented
- Handful black olives
- Fresh dill or tarragon
- Olive oil, lemon, salt, pepper
What to do
- 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.
