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Seabass on a Citrus and Fennel Salad, with a Fresh Herb Oil by Siobhán Devereux Doyle

Method

  • 1. Finely slice the fennel and place in a bowl with the white wine vinegar.
  • 2. Segment the orange and grapefruit, add to the Fennel, mix together and season with salt and pepper.
  • 3. To make the herb oil, out the fresh herbs in a jar, with the oil, blend together, season and leave aside.
  • 4. Trim the seabass and remove any bones.
  • 5. Mix the flour and paprika together and season.
  • 6. Preheat the pan, dip the seabass into the flour and shake off any excess.
  • 7. Drizzle some rapeseed oil onto the pan and place the fish flesh side down onto the pan.
  • 8. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins
  • 1. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins

Ingredients

  • 4 Fillets of Seabass
  • Half Fennel Bulb
  • 1 Orange (peeled)
  • 1 Grapefruit (peeled)
  • 1 Dstsp White Wine Vinegar
  • Small Amount of Flour
  • 1 Tsp Paprika
  • Salt & Pepper
  • Rapeseed Oil for Frying
  • Handful of Fresh Herbs (Any combination of herbs such as basil, parsley, coriander or fennel)
  • 100 ml Rapeseed Oil
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Seabass on a Citrus and Fennel Salad, with a Fresh Herb Oil by Siobhán Devereux Doyle

Prep time: 15
Cooking time: 8
Serves: 2
Seabass on a Citrus and Fennel Salad, with a Fresh Herb Oil by Siobhán Devereux Doyle
  • 4 Fillets of Seabass
  • Half Fennel Bulb
  • 1 Orange (peeled)
  • 1 Grapefruit (peeled)
  • 1 Dstsp White Wine Vinegar
  • Small Amount of Flour
  • 1 Tsp Paprika
  • Salt & Pepper
  • Rapeseed Oil for Frying
  • Handful of Fresh Herbs (Any combination of herbs such as basil, parsley, coriander or fennel)
  • 100 ml Rapeseed Oil
  • 1. Finely slice the fennel and place in a bowl with the white wine vinegar.
  • 2. Segment the orange and grapefruit, add to the Fennel, mix together and season with salt and pepper.
  • 3. To make the herb oil, out the fresh herbs in a jar, with the oil, blend together, season and leave aside.
  • 4. Trim the seabass and remove any bones.
  • 5. Mix the flour and paprika together and season.
  • 6. Preheat the pan, dip the seabass into the flour and shake off any excess.
  • 7. Drizzle some rapeseed oil onto the pan and place the fish flesh side down onto the pan.
  • 8. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins
  • 1. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins

Ingredients

  • 4 Fillets of Seabass
  • Half Fennel Bulb
  • 1 Orange (peeled)
  • 1 Grapefruit (peeled)
  • 1 Dstsp White Wine Vinegar
  • Small Amount of Flour
  • 1 Tsp Paprika
  • Salt & Pepper
  • Rapeseed Oil for Frying
  • Handful of Fresh Herbs (Any combination of herbs such as basil, parsley, coriander or fennel)
  • 100 ml Rapeseed Oil

Method

  • 1. Finely slice the fennel and place in a bowl with the white wine vinegar.
  • 2. Segment the orange and grapefruit, add to the Fennel, mix together and season with salt and pepper.
  • 3. To make the herb oil, out the fresh herbs in a jar, with the oil, blend together, season and leave aside.
  • 4. Trim the seabass and remove any bones.
  • 5. Mix the flour and paprika together and season.
  • 6. Preheat the pan, dip the seabass into the flour and shake off any excess.
  • 7. Drizzle some rapeseed oil onto the pan and place the fish flesh side down onto the pan.
  • 8. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins
  • 1. Cook for 3 mins approx. until golden brown, then turn over to cook the other side for another 3 or 4 mins

In this Recipe

In this Recipe

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Fresh Sea Bass Fillets

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