Citrus and fennel sea bass

Updated at: Thu, 17 Aug 2023 02:27:52 GMT

Step 1

Peel and either segment or slice latitudinally one of the oranges. Juice the other.

Step 2

Thinly slice the fennel, reserving a couple nice fronds, finely dice the olives and capers, and roughly chop the dill, reserving a couple nice fronds for garnish.

Step 3

Heat a dry flat frying pan on a medium heat. Brush the orange slices with the honey and place in the pan to caramelise. Cook for a couple of minutes on each side, until dark brown and fragrant, then set aside.

Step 4

While the oranges caramelise, add half the oil to another pan on medium heat, and saute the sliced fennel for a few minutes. Add the olives, capers and orange juice. And lower the heat.

Step 5

In the pan used for the oranges, heat the remaining oil over a high heat. Pat the sea bass fillets dry and add skin down to the pan once the oil is almost smoking.

Step 6

Cook skin down for 3-4 minutes, until the skin is crisp and the flesh starts to turn opaque, then flip and sear briefly for 1-2 minutes on the flesh side.

Step 7

If making as a main, begin plating with a spoonful of mashed potatoes. Plate the sea bass fillet skin side down on the mash or the plate, then spoon the fennel sauce over the fish and garnish with the caramelised oranges and reserved fennel and dill fronds.

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