Crisp sea bass with minted fennel & radish salad

Crisp sea bass with minted fennel & radish salad

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(11 ratings)

Prep: 15 mins Cook: 6 mins


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


  • 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…

  • 2 tbsp extra-virgin olive oil
  • 1 tsp caster sugar
  • 1 tsp olive oil
    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



    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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…


  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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30th Jun, 2015
I used parsley instead of mint. Was enjoyable
dave6376's picture
9th Apr, 2015
Definitely five stars from me. Looks good, tastes even better and is dead easy to make. What more could you want?
20th Jan, 2014
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
27th Jan, 2013
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
14th Mar, 2012
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
25th May, 2011
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 :)
25th Apr, 2011
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!
12th Jan, 2009
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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