Restaurant-Style Sea Bass with a Tangy Fennel Salad
Course: MainCuisine: Fusion CuisineDifficulty: Easy2
servings15
minutes15
minutesElevate your weeknight dinner with this elegant yet simple dish—pan-fried sea bass fillets paired with a refreshing fennel and orange salad. The delicate, crispy-skinned sea bass is perfectly complemented by the zesty sweetness of fresh oranges and the crisp crunch of fennel, all tied together with the warmth of garlic-thyme butter. Using fresh and vibrant ingredients, this recipe delivers restaurant-quality flavors in the comfort of your home, without the fuss. It’s a light, healthy, and flavorful meal that can be prepared in under 30 minutes, proving that simplicity can still feel gourmet. Serve it with a bed of aromatic baby leaf salad for a truly balanced and beautiful plate.
Ingredients
- For the salad:
1 fennel bulb, sliced
1 red onion, thinly sliced
1 orange, peeled and chopped
Handful of fresh dill, finely chopped
1 tbsp extra virgin olive oil
- For the sea bass fillets:
2 sea bass fillets
15g butter
Handful of thyme
3 garlic cloves, peeled
Ground rock salt, to taste
Ground black pepper, to taste
Rapeseed oil, for frying
- For serving:
75g Tesco Aromatic Baby Leaf Salad (spinach, red baby leaf, mizuna, chive, coriander, and parsley)
Directions
- Prepare the salad:
🔹In a mixing bowl, combine the sliced fennel, red onion, and orange.
🔹Season with rock salt, black pepper, and drizzle with olive oil.
🔹Add the chopped dill, mix well, cover with clingfilm, and refrigerate. - Prepare the sea bass:
🔹Pat the sea bass fillets dry with kitchen paper. 🔹 Season both sides with salt and black pepper. 🔹Set aside the thyme, garlic, and butter on a plate. - Cook the sea bass:
🔹 Heat some rapeseed oil in a frying pan over medium heat.
🔹Place the sea bass fillets skin-side down in the pan.
🔹Add the thyme, garlic, and butter. Once the butter melts, baste the fish continuously for about 5 minutes. - Finish cooking:
🔹Flip the fillets and cook for another 2 minutes, basting the skin side until the fish is fully cooked and firm to the touch. Turn off the heat. - Assemble the dish:
🔹On a plate, lay the baby leaf salad and top with the fennel-orange salad.
🔹Drizzle the salad with the juices from the mixng bowl.
🔹Place the sea bass fillet on the side and spoon over some of the garlic-thyme butter from the pan.
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