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Pan fried fillet of sea bass with fennel, orange, radish & hazelnut salad, lemon & sesame dressing

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Ingredients

Adjust Servings:
8, fillets Sea Bass
1, finely sliced Fennel
1, finely sliced Radish
1, peeled & segmented Orange
4, handfuls Salad Leaves
50g Hazel Nuts
1 tbsp Olive Oil
Lemon & Sesame Dressing
2 tbsp Sesame Oil
1, crushed Garlic Cloves
1 tsp Rice Vinegar
2 tsp Lemon Juice
1 tsp Sesame Seeds

Nutritional information

114g
Serving Size
127/523
kcal/kj
3.3g
Carbohydrate
3g
Sugars
10.9g
Fat
0.8g
Saturated Fat
1.8g
Fibre
2.8g
Protein
0.01g
Salt

Pan fried fillet of sea bass with fennel, orange, radish & hazelnut salad, lemon & sesame dressing

Features:
  • Contains Fish
  • Contains Sesame
  • Contains Tree Nuts
  • 45
  • Serves 4
  • Easy

Ingredients

  • Lemon & Sesame Dressing

Directions

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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.

 

R

Steps

1
Done

Lemon & Sesame Dressing

Combine all the ingredients in a screw top jar and shake well to mix. Set aside while you cook the fish.

2
Done

Cook the Sea Bass

In 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

Before serving

Combine 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.

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