# Pan-Fried Sea Bass with Fennel & Orange Salad

Crispy-skinned sea bass with a refreshing shaved fennel, orange, and olive salad.

- URL: https://narrated.health/food/sea-bass-fennel-orange
- Meal: Dinner
- Time: Under 30
- Prep: 10 minutes
- Cook: 8 minutes
- Servings: 2
- Goals: Protein, Heart health, Weight management
- Eating styles: Pescatarian, High-protein, Gluten-free, Dairy-free

## Why It Fits

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.

## Ingredients

- 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

## Steps

1. Mix fennel, orange segments, olives, and herbs; dress with olive oil and lemon.
2. Score sea bass skin; season.
3. Fry skin-side down in hot oil 4–5 min; flip 2 min.
4. Serve fish over fennel salad.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.