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    • Sea Bass with Fennel and Orange

    Mark Sharron
    Easy
    45 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 11g; Carbs 5g; Protein 24g
    Sea bass with fennel and orange is a delicious and healthy dish that is perfect for any occasion. This recipe is easy to prepare and requires minimal ingredients. The combination of the sweet orange and the earthy fennel is a match made in heaven. The flaky sea bass is the perfect vessel for the bright citrus flavours and the crunchy fennel. This recipe is sure to be a hit with your friends and family!     
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    Ingredients

    • 4 (6-ounce) sea bass fillets
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • 2 fennel bulbs, trimmed and thinly sliced
    • 1 small red onion, thinly sliced
    • 1/4 cup orange juice
    • 1 tablespoon freshly squeezed lemon juice
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon capers, drained
    • 1 orange, peeled and cut into segments

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Pour the sauce over the fish and top with the fennel and onion.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serve with orange segments.