Wild sea bass with orange, fennel and sprouting cress

Method

1. Score the skin of the fish, drizzle with 3 tablespoons of the olive oil and sprinkle with rock salt.

2. Heat the remaining oil in a frying pan over a moderate heat, and fry the fish for 2-3 minutes on each side.

3. For the fennel, heat 2 tablespoons of the olive oil in another frying pan. Add the fennel and cook until golden on all sides, turning frequently.

4. Reduce the heat, and add the sugar, a little salt and the chilli flakes.

5. Stir in the wine and butter, cover with foil and simmer for 5 minutes.

6. Remove from the heat and leave to cool before adding the orange segments and salad sprouts.

7. For the dressing, grind the oregano and rock salt together using a pestle and mortar. Add the lemon juice and remaining olive oil. Season with freshly ground black pepper.

7. Divide the fennel and sprout salad between four plates and top with a piece of sea bass.

8. Drizzle with the salad dressing and serve straight away.

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Ingredients

For the fish

4 x 180g wild sea bass steaks
6 tbsp Olive oil
rock salt

For the fennel salad

6 tbsp Olive oil
8 bulbs baby fennel
pinch Sugar
pinch dry chilli flakes
50ml White wine
30g Butter
2 blood oranges
a handful of mixed cress leaves, such as pea cress, rocket cress, basil cress, coriander cress, radish cress

For the dressing

1 bunch Oregano
pinch rock salt
pinch coarsely ground black pepper
1/2 lemon, juice only

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