Seabream with Fennel, Orange and Olives

Make seabream with fennel, orange and olives, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Seabream fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
150 g Fennel bulb
100 g Orange (One small orange, peeled and cut into segments over a bowl so the juice is kept for the dressing. Peeled weight.)
20 g Olives, pitted
40 g Red onion
30 g Rocket
4 g Olive oil
A splash White wine vinegar
Ingredient notes on the recipe page.

METHOD
1. Shave the fennel as thinly as you can and slice the onion the same way. Toss with the orange segments and their juice, the halved olives, the vinegar and a pinch of salt. Leave for ten minutes.
2. Pat the seabream dry and fry it skin-side down in the oil over a medium-high heat for four minutes, then flesh-side for one.
3. Fold the rocket through the salad and serve the fish on top.

Contains fish and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/seabream-fennel-orange-olives

AI-generated images illustrating the recipe.

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