Pan-Seared Sea Bass with Fennel Salad

Ingredients

• 180g sea bass fillet
• 1 fennel bulb, thinly sliced
• 1 orange
• 2 tbsp olive oil
• Fresh dill
• Salt and pepper

Preparation

1. 1

   Pat the sea bass fillet dry and season both sides with salt and pepper.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat.

3. 3

   Place the fillet skin-side down, sear for 4 minutes until the skin is crispy.

4. 4

   Flip the fillet and cook an additional 3 minutes until the fish is cooked through but still moist.

5. 5

   While the fish cooks, thinly slice the fennel bulb and segment the orange.

6. 6

   Toss fennel slices with orange segments, 1 tbsp olive oil, and chopped fresh dill.

7. 7

   Serve the sea bass fillet on top of the fennel salad immediately.