We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Pan-Seared Sea Bass with Fennel and Citrus Salad
Pan-Seared Sea Bass with Fennel and Citrus Salad

Pan-Seared Sea Bass with Fennel and Citrus Salad
A sophisticated dish featuring pan-seared sea bass paired with a refreshing fennel and citrus salad, perfect for a nutritious dinner.
Pan-Seared Sea Bass with Fennel and Citrus Salad

This meal provides a balanced intake of protein and carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 30
    ml
     lemon juice
  • 15
    ml
     olive oil
  • 5
    g
     fresh dill
  • 2
    g
     black pepper
  • 1
    g
     sea salt
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Pan-Seared Sea Bass with Fennel and Citrus Salad
Instructions:
  1. Season the sea bass fillet with sea salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Place the sea bass fillet skin-side down in the skillet and cook for about 4 minutes until the skin is crispy.
  4. Flip the fillet and cook for another 3 minutes until the fish is cooked through.
  5. Thinly slice the fennel bulb and segment the orange.
  6. In a bowl, combine fennel, orange segments, lemon juice, and fresh dill.
  7. Toss the salad gently to combine and season with a pinch of sea salt.
  8. Serve the sea bass fillet alongside the fennel and citrus salad.
Nutrition Per Serving 433 g Per 100g
Energy 327 kcal 76 kcal
Protein 32.9 g 7.6 g
Fibre 7.9 g 1.8 g
Salt 1.2 g 0.3 g
Sugar 20.3 g 4.7 g
Carbohydrates 29.9 g 6.9 g
Fat 10.2 g 2.4 g
  • 1
    item
     sea bass fillet
  • 100
    g
     fennel bulb
  • 1
    item
     orange
  • 30
    ml
     lemon juice
  • 15
    ml
     olive oil
  • 5
    g
     fresh dill
  • 2
    g
     black pepper
  • 1
    g
     sea salt
1
Servings
0

Season the sea bass fillet with sea salt and black pepper.

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

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

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

Thinly slice the fennel bulb and segment the orange.

In a bowl, combine fennel, orange segments, lemon juice, and fresh dill.

Toss the salad gently to combine and season with a pinch of sea salt.

Serve the sea bass fillet alongside the fennel and citrus salad.

Contact About
Privacy Policy Terms of Service Sitemap