0
0 ITEM(S) - £0.00 GO

Menu

    • Sea Bream with Fennel and Orange Salad

    Mark Sharron
    Easy
    45 minutes
    1-2
    Amount Per Serving: Calories 200; Fat 8g; Carbs 15g; Protein 18g
    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.    
    1 rating
    layout 0 comment

    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

    • 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.
    • In a large bowl, combine the orange slices, fennel slices, and dressing.
    • 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.
    • Gently toss the salad to combine and season with salt and pepper.
    • Divide the salad between two plates and top with toasted pine nuts, if desired.