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Sea Bass with Apple and Fennel

This is a beautifully fresh and healthy dish for a quick midweek supper. Crisp-skinned sea bass with capers and oven roasted tomatoes pairs perfectly with a vibrant apple and fennel salad.

Crisping the skin on your sea bass is key to this delicious dish – ensure it is nice and dry and fry over a high heat in only a little oil in a non-stick pan. The fish should be left skin side down for 2/3 – 3/4 of the cooking time, quickly flipping over near the end to cook through.

The apple and fennel salad would also be great as a barbeque side.

  • 25 mins
  • 2
Sea Bass with Apple and Fennel

Ingredients

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Sea Bass with Apple and Fennel Recipe

This is a beautifully fresh and healthy dish for a quick midweek supper. Crisp-skinned sea bass with capers and oven roasted tomatoes pairs perfectly with a vibrant apple and fennel salad.

Crisping the skin on your sea bass is key to this delicious dish – ensure it is nice and dry and fry over a high heat in only a little oil in a non-stick pan. The fish should be left skin side down for 2/3 – 3/4 of the cooking time, quickly flipping over near the end to cook through.

The apple and fennel salad would also be great as a barbeque side.

  • 25 mins
  • 2

Method

1) Make the apple and fennel salad by combining the apple, fennel and chilli with half of the lemon juice in a large bowl. Season with a little sea salt and toss to combine.

2) Place a non-stick pan over a high heat. Season the sea bass fillets with sea salt and a little pepper. Fry the fillets in the olive oil for around 3 minutes skin side down and 1 minute flesh side down – or until cooked through.

3) When ready to serve – squeeze the remaining lemon juice over the sea bass and top with the capers and chopped parsley. Serve the apple and fennel salad on the side.