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  • Sea Bream with Fennel and Orange Salad

    Easy
    45 minutes
    01-Feb
    Sea Bream with Fennel and Orange Salad is a delicious and nutritious dish that is quick and easy to prepare. This dish is packed with flavour and is a great way to get your daily dose of essential vitamins and minerals. The combination of sea bream, fennel, and orange creates a unique and flavorful combination that is sure to please everyone at the table. This dish is perfect for a light lunch or dinner and can be easily adapted to suit any dietary needs.    
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    Ingredients

    • 2 sea bream fillets
    • 2 oranges
    • 1 bulb of fennel
    • 2 tablespoons of olive oil
    • 2 tablespoons of white wine vinegar
    • 1 teaspoon of honey
    • 2 tablespoons of chopped fresh parsley
    • Salt and pepper to taste
    • 2 tablespoons of toasted pine nuts (optional)

    Method

    • Step-by-step method for Sea Bream with Fennel and Orange Salad
    • Pat sea bream fillets dry with paper towels and season both sides lightly with salt and pepper
    • Toast pine nuts in a dry skillet over medium heat until golden and fragrant, then set aside to cool (if using)
    • Thinly slice fennel bulb using a sharp knife or mandoline, reserving a few fennel fronds for garnish
    • Peel oranges, removing all pith, and cut out segments over a bowl to collect any juice
    • In a separate bowl, whisk together olive oil, white wine vinegar, honey, and a pinch of salt and pepper to make a dressing
    • Combine sliced fennel, orange segments, and chopped parsley in a large bowl
    • Drizzle fennel and orange mix with dressing and gently toss to coat
    • Heat a nonstick or cast iron skillet over medium-high heat
    • Place sea bream fillets in the pan, skin-side down, and cook for 2-3 minutes without moving
    • Flip fillets and cook for 1-2 minutes more until just cooked through
    • Transfer salad to plates, arrange sea bream fillets on top or alongside
    • Sprinkle salad with toasted pine nuts and reserved fennel fronds
    • Spoon any reserved orange juice or extra dressing around the plate for brightness
    • Serve immediately while the sea bream is hot and the salad is crisp