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Seabream with Fennel, Orange and Olives

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

1 serving · 8 ingredients · 3 steps

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Seabream with Fennel, Orange and Olives, plated and ready to serve. — The finished recipe. Seabream with Fennel, Orange and Olives

Ingredients 1 to 6 for seabream with fennel, orange and olives arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for seabream with fennel, orange and olives arranged separately on a dark worktop. — Ingredients 7 to 8. 4 g Olive oil. A splash White wine vinegar

Seabream with Fennel, Orange and Olives, preparation step 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. — Step 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.

Seabream with Fennel, Orange and Olives, preparation step 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. — Step 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.

The finished seabream with fennel, orange and olives. — Step 3. Fold the rocket through the salad and serve the fish on top.

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