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

Grilled Sea Bass with Saffron-Infused Fennel and Orange Salad
A sophisticated dish featuring grilled sea bass paired with a vibrant fennel and orange salad, enhanced with saffron.
Grilled Sea Bass with Saffron-Infused Fennel and Orange Salad
Ingredients:
1
Servings
  • 1
    item
     sea bass
  • 100
    g
     fennel
  • 1
    item
     orange
  • 0.5
    g
     saffron
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Grilled Sea Bass with Saffron-Infused Fennel and Orange Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the sea bass with salt and a drizzle of olive oil.
  3. Grill the sea bass for about 4-5 minutes on each side until cooked through.
  4. Slice the fennel thinly and soak in cold water with a pinch of saffron for about 10 minutes.
  5. Peel and segment the orange, removing any seeds.
  6. In a bowl, combine the drained fennel, orange segments, lemon juice, and parsley.
  7. Drizzle with olive oil and toss gently to combine.
  8. Serve the grilled sea bass alongside the fennel and orange salad.
Nutrition Per Serving 464 g Per 100g
Energy 486.3 kcal 105 kcal
Protein 42.8 g 9.2 g
Fibre 7.5 g 1.6 g
Salt 0.3 g 0.1 g
Sugar 20.1 g 4.3 g
Carbohydrates 29 g 6.3 g
Fat 24.1 g 5.2 g
  • 1
    item
     sea bass
  • 100
    g
     fennel
  • 1
    item
     orange
  • 0.5
    g
     saffron
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 10
    g
     parsley
1
Servings
0

Preheat the grill to medium-high heat.

Season the sea bass with salt and a drizzle of olive oil.

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

Slice the fennel thinly and soak in cold water with a pinch of saffron for about 10 minutes.

Peel and segment the orange, removing any seeds.

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

Drizzle with olive oil and toss gently to combine.

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

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