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

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

Name: Pan fried fillet of sea bass with fennel, orange, radish & hazelnut salad, lemon & sesame dressing
Yield: 4 Servings
Ingredients: Sea Bass: 8, fillets; Fennel: 1, finely sliced; Radish: 1, finely sliced; Orange: 1, peeled & segmented; Salad Leaves: 4, handfuls; Hazel Nuts: 50g; Olive Oil: 1 tbsp; Sesame Oil: 2 tbsp; Garlic Cloves: 1, crushed; Rice Vinegar: 1 tsp; Lemon Juice: 2 tsp; Sesame Seeds: 1 tsp

Features:

45
Serves 4
Easy

Ingredients

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

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.

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.