When you’re craving something elegant yet effortless, this Pan-Seared Sea Bass with Citrus-Fennel Salad is the perfect choice. It’s bright, zesty, and beautifully balanced — ideal for both weeknight dinners and special occasions.

The tender, flaky sea bass contrasts wonderfully with the crisp fennel and juicy orange segments. A drizzle of olive oil and a touch of dill bring everything together in a harmonious, Mediterranean-inspired dish.

Best of all, it’s naturally gluten-free and comes together in under 30 minutes, making it a restaurant-quality meal you can easily create at home.

Ingredients

• 2 sea bass fillets (approx. 150g each), skin-on
• 1 large fennel bulb
• 1 large orange
• 1/2 small red onion
• 30ml extra virgin olive oil
• 15g fresh dill, chopped
• 1 lemon
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Prepare the salad. Thinly slice the fennel bulb (using a mandoline for best results). Peel the orange, then carefully cut between the membranes to release the segments. Thinly slice the red onion.
2. In a medium bowl, combine the sliced fennel, orange segments, and red onion. Drizzle with half of the olive oil (15ml), the juice of half a lemon, and the chopped dill. Season with a pinch of salt and pepper, toss gently, and set aside.
3. Prepare the fish. Pat the sea bass fillets completely dry with a paper towel. Make a few shallow scores on the skin side. Season both sides generously with salt and pepper.
4. Heat the remaining olive oil (15ml) in a non-stick frying pan over medium-high heat. Once hot, place the fillets skin-side down. Press gently on each fillet with a spatula for 20–30 seconds to prevent curling and ensure crispy skin.
5. Cook for 3–4 minutes on the skin side, until golden and crisp and the flesh is about two-thirds cooked through. Flip the fillets and cook for another 1–2 minutes until opaque and cooked through.
6. To serve, divide the citrus-fennel salad between two plates. Place a crispy sea bass fillet on top and serve immediately with a lemon wedge on the side.

Tips & Substitutions

• Switch up the citrus: Try grapefruit or blood orange for a colorful variation.
• Alternative fish: This recipe also works beautifully with snapper or halibut.
• Make it ahead: Prepare the salad up to 2 hours in advance and keep it chilled until serving.

Nutrition

Approximate per serving:

• Calories: 780
• Fat: 44g
• Carbohydrates: 25g
• Fiber: 14g
• Protein: 62g