Ingredients
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8, fillets Sea Bass
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1, finely sliced Fennel
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1, finely sliced Radish
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1, peeled & segmented Orange
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4, handfuls Salad Leaves
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50g Hazel Nuts
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1 tbsp Olive Oil
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Lemon & Sesame Dressing
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2 tbsp Sesame Oil
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1, crushed Garlic Cloves
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1 tsp Rice Vinegar
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2 tsp Lemon Juice
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1 tsp Sesame Seeds
Directions
This is my version of the dish from the Radisson Hotel in Cork. Pan fried fillet of sea bass with fennel, orange, radish & hazelnut salad, lemon & sesame dressing. The sea bass is a good source of lean protein. The orange, radish and hazelnuts make this a lovely colourful light meal.
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Steps
1
Done
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Lemon & Sesame DressingCombine all the ingredients in a screw top jar and shake well to mix. Set aside while you cook the fish. |
2
Done
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Cook the Sea BassIn the pan heat the oil until hot and place the fish skin side down in the pan. Reduce the heat and cook for 3-4 minutes. Press the fish with a fish slice to stop it curling for the first couple of minutes. Flip the fillets over, then fry on the flesh side for about 2 minutes. until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate. |
3
Done
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Before servingCombine the lettuce, fennel, radish and orange in a bowl. Give the dressing a shake and pour over the salad. Place the lettuce, fennel, radish and orange on the serving plates. Scatter the hazel nuts on top of the salad. Arrange the fish on top of the salad. |