Sea bream with fennel salad and orange dressing

Name: Sea bream with fennel salad and orange dressing
Yield: Serves 4 as a Main Course
Ingredients: 4 sea bream fillets (about 160g each), skin on; sea salt and black pepper; 1 fennel bulb, trimmed, leafy tops reserved (or use dill sprigs if the fennel is ready trimmed); 100 ml olive oil, plus extra to drizzle; 3 oranges (blood oranges when in season); 3 tbsp white wine vinegar, plus an extra splash; 75 g stoned marinated black olives, quartered lengthways; 3 tbsp vegetable oil; ½ red onion

Preparation info

Serves
4
as a Main Course

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

IF EVER A DISH SPEAKS FRESHNESS, THIS IS IT. I LOVE ITS SIMPLE ELEGANCE AND VIBRANT COLOURS. BLOOD ORANGE ADDS REAL ZING TO THE DRESSING AND A SALAD OF RED ONION AND FENNEL LENDS A CRISP, REFRESHING ELEMENT. YOU CAN SERVE THE SALAD ON THE SIDE RATHER THAN ON TOP OF THE FISH IF YOU PREFER.

Ingredients

4 sea bream fillets (about 160g each), skin on
sea salt and black pepper
100

Fish course
Pescatarian
Gluten-free

Method

Rinse the fish fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Score 4 or 5 shallow cuts on the skin side of each. Season and drizzle with olive oil. Cover and refrigerate.
Segment 1 orange by slicing off the peel and pith and cutting between the membranes to release the segments; do this over a small pan to ca