Seabream with Fennel, Orange and Olives
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The salad is dressed with orange juice and vinegar rather than oil, so the whole plate is 342 kcal. The olives bring the richness.
Fennel cut thick is a chore to eat raw. A mandoline or a very sharp knife and patience, in that order.

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