Crisp sea bass with minted fennel & radish salad

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• Mike

  12 January 2009

  Mike rated and commented on this recipe

  

  Doubled this to make a meal for 4. Accompanied by the lemon-roast potatoes, although left these at 450g, it was a substantial meal. The salad dressing certainly brings out the flavours of the fennel & radishes. Will certainly make this again.

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• Ann D

  25 April 2011

  Ann D rated and commented on this recipe

  

  Went down very well with friends over for supper. I was a little worried about the strong flavours of fennel and radishes but all tasted great and was very successful, will make again for sure!

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• cup cake

  25 May 2011

  cup cake rated and commented on this recipe

  

  its was really nice but lacked something, not sure what though, maybe used too much mint but would try again without the mint n maybe try tarragon :)

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• Andrea

  14 March 2012

  Andrea rated and commented on this recipe

  

  We made this and did the lemon roast new potatoes too - was worried they might be a bit too lemony, but they were lovely! The salad was nice and refreshing, and all the better for being a bit different - great combination! I don't usually eat fish with the skin on, as I'm not a big fan, but we cooked it exactly to the recipe, and it was very nice - although I felt too guilty after eating half of it, so my partner ate the other half of the skin! Would definitely recommend, and would be nice for entertaining too, you could serve it up and let people help themselves :)

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• mummy1977

  27 January 2013

  mummy1977 rated and commented on this recipe

  

  Wonderful, easy recipe to follow. Food tasted superb . Perfect for a romantic night in especially if seabass is a fav!!! Although my husband isn't keen on mint, I added it as it was in the recipe and it was such a small hint of mint he enjoyed it. A great start for a beginner like myself has deffnately made me want to explore more

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Ingredients

• 1 fennel , trimmed and finely sliced (on a mandolin if you have one), green fronds reserved
• juice 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 tsp caster sugar
• 1 tsp olive oil
• 2 sustainably caught seabass fillets, skin on
• 85g radishes , trimmed, finely sliced
• handful mint , leaves roughly chopped
• 1 tbsp capers , rinsed

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 6 mins

Low-fat

Ingredients

• 1 fennel , trimmed and finely sliced (on a mandolin if you have one), green fronds reserved
• juice 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 tsp caster sugar
• 1 tsp olive oil
• 2 sustainably caught seabass fillets, skin on
• 85g radishes , trimmed, finely sliced
• handful mint , leaves roughly chopped
• 1 tbsp capers , rinsed

Per serving

294 kcalories, protein 31g, carbohydrate 17g, fat 2 g, saturated fat 2g, fibre 5g, sugar 5g, salt 0.79 g

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