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Fennel, Citrus & Olive Salad with Grilled Sea Bass
Articles
All Things Wine
Serves 4 (as a light main or starter)
Ingredients:
For the salad:
- 2 small bulbs fennel, thinly sliced
- 2 oranges and 1 grapefruit, peeled and sliced into segments
- 12–15 green olives, pitted and halved
- 2 large handfuls of rocket or baby spinach
- 2 tbsp extra virgin olive oil
- 2 tsp white wine vinegar or lemon juice
- Sea salt and cracked black pepper
For the fish:
- 4 sea bass fillets (or any firm white fish)
- 2 tbsp olive oil
- 1 tsp sea salt
- A squeeze of lemon
Optional garnish:
- Fennel fronds
- Extra citrus zest
Instructions:
1. Prepare the salad: In a large bowl, combine the thinly sliced fennel, citrus segments, olives and greens. Drizzle with the olive oil and vinegar or lemon juice, season with sea salt and cracked black pepper, and toss gently. Set aside to marinate while you cook the fish.
2. Grill the fish: Heat a pan or grill over medium-high heat. Rub the sea bass fillets with olive oil and sea salt. Place skin-side down and cook for about 3 minutes until the skin is crisp. Flip and cook a further 2–3 minutes until just opaque. Finish with a squeeze of lemon.
3. Assemble: Spoon the salad onto a platter (or four plates). Top with the grilled sea bass. Scatter over a few fennel fronds and, if you like, a little extra citrus zest.
4. Serve: Bring straight to the table alongside chilled glasses of Château Ksara Blanc de Blancs 2023.
