- 1 fennel, trimmed and finely sliced (on a mandolin if you have one), green fronds reserved
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp extra-virgin olive oil
- 1 tsp caster sugar
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 sustainably caught seabass fillets, skin on
- 85g radish, trimmed, finely sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- handful mint, leaves roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tbsp capers, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
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Boil a small pan of water, then blanch the fennel for 15 secs. Drain and cool under cold running water, then drain again and dry. Whisk together the lemon juice, extra virgin olive oil and sugar, then toss half with the fennel. Set the other half of the dressing aside and leave the fennel to marinate while you prepare the rest of the ingredients.
Heat the olive oil in a large heavy-bottomed pan over a medium heat. Season the sea bass fillets. Place the fish in the pan, skin-side down, and cook for 4-5 mins until the skin is golden and crisp – you might want to press the fillets with the back of a spatula for the first 30 secs to prevent them curling. Turn, leave for 30 secs to 1 min more, then remove from the heat.
Toss the radishes, herbs, capers and reserved fennel fronds into the marinated fennel slices with some seasoning, then pile onto two plates. Carefully place the fish on top, drizzle with the remaining dressing, and serve with Lemon-roasted new potatoes, see 'goes well with'.