UKTV recipes
Matthew Fort from Market Kitchen
Matthew Fort cooks fillets of sea bass on a bed of salt and serves them with a refreshingly zesty salad

SACLA'

 

Sea bass with fennel and orange salad

Sea Bass with Fennel and Orange Salad

Method

 
1. Pre-heat the oven to 200C/gas 6.

2. Spread the sea salt on a frying pan and heat until smoking. Place the sea bass fillets skin-down on top and cover with foil. Transfer to the oven for 10 minutes.

3. Peel and slice the orange, fennel and onion. Combine in a bowl with the chopped olives and drizzle with olive oil.

4. When the sea bass is cooked, transfer to a plate, arrange the salad beside it and serve.

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easy
 
Serves: 4
quickcook
Prep: 5 min
Cook: 15 min
 
 

Ingredients

2 sea bass fillets
2 tbsp coarse sea salt
1 orange
1 fennel bulb
1 sweet onion
1 tbsp chopped black olives
extra virgin olive oil

 

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