Sea bass with baby fennel, red endive, pomegranate and blood orange salad

Method

1. Combine all ingredients for the tapenade into a blender and blitz until smooth.

2. Slice the fennel thinly and tip into a bowl. Remove the segments from the oranges and add to the bowl, making sure to catch any juices.

3. Add the endive.

4. Remove the seeds from the pomegranates and empty into the bowl. Stir in the lemon juice and olive oil, season with salt and freshly ground black pepper and toss well.

5. Score the skin of the sea bass. Heat the olive oil in a frying pan and cook, skin side down, for 2 minutes. Turn the fish over and cook for a further 2 minutes, depending on the thickness of the fish.

6. To serve, divide the salad between 4 dinner plates, drizzle over the black olive tapenade and place the sea bass on top.

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Ingredients

For the tapenade

100g pitted black olives
1 garlic clove
20g baby capers
40g marinated anchovies
1 tbsp Balsamic vinegar
150ml Olive oil

For the salad

8 baby fennel
4 blood oranges
4 red endive or chicory, cut into strips
4 Pomegranates
2 Lemons, juice only
4 tbsp Olive oil
sea-salt and freshly ground black pepper

For the fish

4 x 150g sea bass fillets
2 tbsp Olive oil

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