Sea Bass Fillets with Crouton Crust and a Fennel Salad

Name: Sea Bass Fillets with Crouton Crust and a Fennel Salad
Cuisine: French
Ingredients: 1 tbsp chopped fresh oregano, or ½ tbsp dried; Pinch of cayenne; 1 cup (100 g) grated Pecorino or Parmesan cheese; 4 sea bass fillets, with skin; 2 tbsp olive oil, plus more for the baking sheet; 1 clove garlic, passed through a garlic press; grated zest of ½ lemon; 2 anchovy fillets, minced; juice of 1 lemon; ⅓ cup plus 2 tbsp (100 ml) olive oil; salt and freshly ground black pepper; 2 small bulbs fennel, tough outer layer removed; handful of arugula; a few fresh chives, coarsely chopped; A handful of alfalfa sprouts; 3 or 4 slices stale white bread

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Ingredients

3 or 4 slices stale white bread
1 cup (100 g) grated

Europe
France
Fish course
Pescatarian
Summer
Mediterranean
Provence
Paris

Method

Preheat the oven to 325°F 160°C).

Finely dice the bread. Spread it on a baking sheet and bake for about 20 minutes, until dry and light