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    • Sea Bass with Fennel and Orange

    Sea Bass with Fennel and Orange

    Mark Sharron
    Easy
    45 minutes
    02-Apr

    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

    • Step-by-step method for Sea Bass with Fennel and Orange
    • Preheat the oven to 200°C (400°F)
    • Pat sea bass fillets dry with paper towels
    • Season both sides of fillets with kosher salt and black pepper
    • Using a sharp knife, trim and thinly slice fennel bulbs
    • Thinly slice the red onion
    • Peel the orange and cut into clean segments, removing any pith
    • Chop the fresh parsley finely
    • In a bowl, combine orange juice and freshly squeezed lemon juice
    • Toss sliced fennel, red onion, and capers with 1 tablespoon olive oil and half of the juice mixture
    • Lay fennel and onion mixture in an even layer in a baking dish
    • Place sea bass fillets on top of vegetable bed, skin side up if applicable
    • Drizzle remaining tablespoon olive oil and rest of juice mixture over fillets
    • Scatter orange segments on and around the fish
    • Bake in oven for 12-15 minutes until sea bass is opaque and flakes easily with a fork
    • Remove fillets and vegetables from the baking dish with a spatula, arrange on plates
    • Spoon pan juices over fish and vegetables
    • Garnish with chopped fresh parsley and extra orange segments if desired
    • Serve immediately, pairing with a crisp salad or light grain as you prefer