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Herb-Crusted Sea Bass with Fennel and Citrus Salad
Herb-Crusted Sea Bass with Fennel and Citrus Salad

Herb-Crusted Sea Bass with Fennel and Citrus Salad
A sophisticated dish featuring herb-crusted sea bass paired with a refreshing fennel and citrus salad.
Herb-Crusted Sea Bass with Fennel and Citrus Salad
Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 30
    g
     fresh parsley
  • 15
    g
     fresh dill
  • 1
    tbsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 1
    item
     fennel bulb
  • 1
    item
     orange
  • 0.5
    item
     grapefruit
  • 50
    g
     arugula
  • 1
    tbsp
     white wine vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Sea Bass with Fennel and Citrus Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Chop parsley and dill finely. Mix with lemon zest and a pinch of salt.
  3. Brush sea bass fillets with olive oil and press the herb mixture onto the top side.
  4. Place the fillets on a baking sheet and bake for 15-20 minutes until cooked through.
  5. Thinly slice the fennel bulb and segment the orange and grapefruit.
  6. In a bowl, whisk together white wine vinegar, honey, remaining olive oil, salt, and pepper.
  7. Toss arugula, fennel slices, and citrus segments with the dressing.
  8. Serve the sea bass alongside the fennel and citrus salad.
Nutrition Per Serving 600 g Per 100g
Energy 469 kcal 78 kcal
Protein 48 g 8.0 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 18 g 3.0 g
Carbohydrates 32 g 5.3 g
Fat 24 g 4.0 g
  • 2
    item
     sea bass fillet
  • 30
    g
     fresh parsley
  • 15
    g
     fresh dill
  • 1
    tbsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 1
    item
     fennel bulb
  • 1
    item
     orange
  • 0.5
    item
     grapefruit
  • 50
    g
     arugula
  • 1
    tbsp
     white wine vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Chop parsley and dill finely. Mix with lemon zest and a pinch of salt.

Brush sea bass fillets with olive oil and press the herb mixture onto the top side.

Place the fillets on a baking sheet and bake for 15-20 minutes until cooked through.

Thinly slice the fennel bulb and segment the orange and grapefruit.

In a bowl, whisk together white wine vinegar, honey, remaining olive oil, salt, and pepper.

Toss arugula, fennel slices, and citrus segments with the dressing.

Serve the sea bass alongside the fennel and citrus salad.

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