Sea Bream with Fennel and Orange Salad

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