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
Matthew Fort cooks fillets of sea bass on a bed of salt and serves them with a refreshingly zesty salad
Sea bass with fennel and orange salad
Method
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.
Prep:
5 min
Cook: 15 min
Cook: 15 min
Ingredients
2 sea bass fillets2 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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