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Sea bream with fennel salad and orange dressing
Preparation info
- Serves
4
as a Main Course - Difficulty
Easy
Appears in
Published 2010
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
4 160 g - sea salt and black pepper
100
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
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