Name: Crisp sea bass with minted fennel & radish salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2
Cuisine: Scottish
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 radish trimmed, finely sliced; handful mint leaves roughly chopped; 1 tbsp capers rinsed

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Crisp sea bass with minted fennel & radish salad

Crisp sea bass with minted fennel & radish salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 6 mins

A star rating of 4.6 out of 5.13 ratingsRate

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

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Lemon-roasted new potatoes

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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 radish

trimmed, finely sliced
handful mint

leaves roughly chopped
1 tbsp capers

rinsed

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Nutrition: per serving

kcal294
fat2g
saturates2g
carbs17g
sugars5g
fibre5g
protein31g
salt0.79g

low

Method

step 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.
step 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.
step 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'.

Recipe from Good Food magazine, September 2008

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A star rating of 4.6 out of 5.13 ratings

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