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Grilled Sea Bass with Saffron-Infused Fennel and Citrus Salad
Grilled Sea Bass with Saffron-Infused Fennel and Citrus Salad

Grilled Sea Bass with Saffron-Infused Fennel and Citrus Salad
A sophisticated dish featuring grilled sea bass paired with a vibrant saffron-infused fennel and citrus salad.
Grilled Sea Bass with Saffron-Infused Fennel and Citrus Salad
Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    tsp
     saffron thread
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 10
    g
     fresh dill
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Grilled Sea Bass with Saffron-Infused Fennel and Citrus Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Rub the sea bass fillet with olive oil and season with salt and pepper.
  3. Grill the sea bass for about 4-5 minutes on each side until cooked through.
  4. Slice the fennel bulb thinly and soak in cold water with saffron threads for at least 10 minutes.
  5. Peel and segment the orange, removing any seeds.
  6. In a bowl, combine the drained fennel, orange segments, lemon juice, and fresh dill.
  7. Drizzle with olive oil and toss gently to combine.
  8. Serve the grilled sea bass alongside the fennel and citrus salad.
Nutrition Per Serving 483 g Per 100g
Energy 589.5 kcal 122 kcal
Protein 42.9 g 8.9 g
Fibre 6.5 g 1.3 g
Salt 0.3 g 0.1 g
Sugar 16.6 g 3.4 g
Carbohydrates 25 g 5.2 g
Fat 37.5 g 7.8 g
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    tsp
     saffron thread
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 10
    g
     fresh dill
1
Servings
0

Preheat the grill to medium-high heat.

Rub the sea bass fillet with olive oil and season with salt and pepper.

Grill the sea bass for about 4-5 minutes on each side until cooked through.

Slice the fennel bulb thinly and soak in cold water with saffron threads for at least 10 minutes.

Peel and segment the orange, removing any seeds.

In a bowl, combine the drained fennel, orange segments, lemon juice, and fresh dill.

Drizzle with olive oil and toss gently to combine.

Serve the grilled sea bass alongside the fennel and citrus salad.

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