Crisp sea bass with minted fennel & radish salad

Crisp sea bass with minted fennel & radish salad

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(8 ratings)

Prep: 15 mins Cook: 6 mins

Easy

Serves 2
Simple but elegant, this tasty dish is all about the quality of the ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal294
  • fat2g
  • saturates2g
  • carbs17g
  • sugars5g
  • fibre5g
  • protein31g
  • salt0.79g
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Ingredients

  • 1 fennel, trimmed and finely sliced (on a mandolin if you have one), green fronds reserved
  • juice 1 lemon

    Lemon

    le-mon

    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

    Olive oil

    ol-iv oyl

    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

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • handful mint, leaves roughly chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp capers, rinsed

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

Method

  1. 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.

  2. 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.

  3. 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'.

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Comments, questions and tips

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Comments (8)

catie74's picture

I used parsley instead of mint. Was enjoyable

dave6376's picture
5

Definitely five stars from me. Looks good, tastes even better and is dead easy to make. What more could you want?

johnconnatty's picture

This was a very disappointing thing to do with the fennel. Sort of limp and chewy... The fish would be much better just with lemon, olive oil and capers stirred into the hot pan once the fish has been transferred to hot plates. No stars

charb1977's picture
5

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

andrealphus's picture
4

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 :)

itybity's picture
4

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 :)

annday's picture
5

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!

mikety's picture
4

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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