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Autumnal Sea Bass with Saffron-Infused Fennel and Citrus Salad
Autumnal Sea Bass with Saffron-Infused Fennel and Citrus Salad

Autumnal Sea Bass with Saffron-Infused Fennel and Citrus Salad
A sophisticated dish featuring sea bass paired with a vibrant fennel and citrus salad, enhanced by the exotic aroma of saffron.
Autumnal Sea Bass with Saffron-Infused Fennel and Citrus Salad

To provide a balanced meal with sufficient energy for cycle training, focusing on lean protein and seasonal vegetables.

Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    g
     saffron thread
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 10
    g
     parsley
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Autumnal Sea Bass with Saffron-Infused Fennel and Citrus Salad
Instructions:
  1. Preheat a pan over medium heat and add olive oil.
  2. Season the sea bass fillet with salt and pepper.
  3. Place the fillet skin-side down in the pan and cook for about 4 minutes until the skin is crispy.
  4. Flip the fillet and cook for another 3 minutes until cooked through.
  5. Thinly slice the fennel bulb and soak in cold water with saffron threads for about 10 minutes.
  6. Peel and segment the orange, removing any seeds.
  7. In a bowl, combine the drained fennel, orange segments, lemon juice, and chopped parsley.
  8. Serve the sea bass with the fennel and citrus salad on the side.
Nutrition Per Serving 414 g Per 100g
Energy 406.3 kcal 98 kcal
Protein 32.8 g 7.9 g
Fibre 6.6 g 1.6 g
Salt 0.2 g 0.0 g
Sugar 16.5 g 4.0 g
Carbohydrates 24.3 g 5.9 g
Fat 21.5 g 5.2 g
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 0.5
    g
     saffron thread
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 10
    g
     parsley
1
Servings
0

Preheat a pan over medium heat and add olive oil.

Season the sea bass fillet with salt and pepper.

Place the fillet skin-side down in the pan and cook for about 4 minutes until the skin is crispy.

Flip the fillet and cook for another 3 minutes until cooked through.

Thinly slice the fennel bulb and soak in cold water with saffron threads for about 10 minutes.

Peel and segment the orange, removing any seeds.

In a bowl, combine the drained fennel, orange segments, lemon juice, and chopped parsley.

Serve the sea bass with the fennel and citrus salad on the side.

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