Orange-Infused Sea Bass with Fennel Salad
This exquisite recipe brings together the delicate flavors of fresh sea bass with the citrusy brightness of orange, complemented by a refreshing fennel salad. The combination of sweet and savory, along with a touch of crunch from pine nuts and raisins, creates a stunning dish thatโs perfect for a special dinner or any occasion that calls for something extraordinary. The preparation is simple, yet the end result will impress your guests and family alike.
Servings: 4
Category: Main Courses
Ingredients
| Ingredient | Quantity |
|---|---|
| Sea bass (branzino fillets) | 400g |
| Orange juice | 200ml |
| Pine nuts | 40g |
| Raisins | 70g |
| Fresh dill | 4 sprigs |
| Breadcrumbs | 30g |
| Extra virgin olive oil | 20g |
| Fine salt | A pinch |
| Freshly ground black pepper | A pinch |
| Water | 2 tbsp |
| Fresh garlic | 1 clove |
| Orange zest | 1 orange |
| Fennel | 800g |
| Lemon juice | 1 tbsp |
| Fresh thyme | 2 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 30g |
| Carbohydrates | 26g |
| Fiber | 5g |
| Fat | 18g |
| Saturated fat | 3g |
| Sodium | 380mg |
| Cholesterol | 60mg |
Instructions
Prepare the Sea Bass Fillets
- Start by preparing the sea bass fillets. If necessary, divide them into smaller pieces, ensuring that the fish is boneless. To ensure the fillets are free of any remaining bones, gently run your fingers over the fillets, checking for any small bones. If you find any, remove them carefully using kitchen tweezers. Set the fillets aside for now.
Prepare the Marinade
- Zest one orange and set the zest aside. Cut the orange in half and squeeze out the juice. Strain the juice to remove any pulp or seeds.
- Chop the fresh dill finely, then add the orange juice, pine nuts, raisins, and dill to a large dish or shallow bowl. Stir to combine and make sure the ingredients are well soaked in the orange juice.
- Cover the dish with plastic wrap and let the marinade sit for at least 2 hours to allow the flavors to develop.
Prepare the Fennel Salad
- While the fish marinates, prepare the fennel salad. Start by washing and trimming the fennel bulbs. Cut off the tops, and slice the fennel hearts into thin julienne strips.
- In a small bowl, whisk together the lemon juice, a pinch of salt, and freshly ground black pepper. Drizzle this mixture over the fennel and toss well to coat the fennel slices evenly.
Assemble and Cook the Fish
- After 2 hours, drain the sea bass fillets from the marinade and place them on a clean surface or cutting board.
- Take the leftover marinade and place it in a separate bowl. Add the breadcrumbs to the marinade and mix well. Optionally, add the zest of the orange to the breadcrumb mixture for extra flavor.
- Spread the breadcrumb mixture evenly on top of each sea bass fillet, pressing gently to ensure it sticks. Secure each fillet with a toothpick to keep the filling in place.
Cooking the Fish
- Heat the extra virgin olive oil in a large pan over medium heat. Once the oil is hot, add the whole garlic clove (you can slice it in half if you prefer) and sautรฉ it for a few seconds to release its aroma. Remove the garlic after a few seconds so it doesnโt burn.
- Carefully place the prepared sea bass fillets into the pan and sear them for about 2-3 minutes per side, until they develop a golden crust.
- Once the fillets are seared, add the water to the pan, cover, and cook for another 5-7 minutes, or until the fish is fully cooked and flakes easily with a fork.
Final Assembly
- While the fish cooks, give the fennel salad a final toss. You can add more seasoning, olive oil, or lemon juice as needed to adjust the flavor.
- To serve, place a bed of fennel salad on a large platter. Gently arrange the sea bass fillets on top of the salad, ensuring they are beautifully presented.
- Garnish with a sprig of fresh thyme and serve immediately.
Tips for Success
- For the best flavor, let the fish marinate for at least 2 hours. If you have more time, you can even marinate it overnight in the refrigerator.
- You can substitute the fennel salad with other greens like arugula or spinach if fennel isnโt available.
- To enhance the citrus flavor of the dish, serve with additional orange wedges on the side.
Orange-Infused Sea Bass with Fennel Salad is a delightful dish that perfectly balances the richness of fish with the refreshing, zesty taste of oranges and fennel. The addition of raisins and pine nuts brings a pleasant texture and a subtle sweetness that contrasts beautifully with the savory elements. Ideal for a special dinner, this recipe will surely be a hit at any occasion.
