Sea Bass With Herb Crust And Fennel-Orange Salad – Bon Ap

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Servings: 6 Difficulty: Advanced
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A delicate herb-crusted white fish paired with a bright, citrusy fennel salad.
Sea Bass With Herb Crust and Fennel-Orange Salad - Bon Ap recipe image
Sea Bass With Herb Crust and Fennel-Orange Salad - Bon Ap recipe image
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Sea Bass With Herb Crust And Fennel-Orange Salad – Bon Ap

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 265.5

Description

This elegant yet simple dish features tender sea bass fillets coated in a fragrant mixture of breadcrumbs, fresh herbs, and fennel greens. The crust bakes to a golden crisp, providing a delightful textural contrast to the flaky white meat. Served alongside a refreshing salad of thinly sliced fennel and sweet orange segments, the dish balances earthy, anise-like notes with bright citrus acidity. It is an excellent choice for a sophisticated weeknight dinner or a light summer lunch. The preparation is straightforward, requiring only basic pantry staples and fresh produce, making it an accessible recipe for home cooks looking to elevate their seafood game without complex techniques.

Ingredients

Directions

  1. Separate the green tops from the fennel bulbs. Finely chop enough tops to measure 1/2 cup and reserve for the salad. Chop the remaining tops finely for the crust.
  2. Quarter the fennel bulbs lengthwise, remove the tough core if necessary, and cut into very thin slices.
  3. Peel the oranges, removing all peel and white pith. Separate the oranges into segments by slicing along the membranes.
  4. In a medium bowl, combine the sliced fennel, orange segments, 2 tablespoons of the chopped shallots, 1 1/2 tablespoons of olive oil, and 2 tablespoons of the reserved fennel tops. Toss to coat evenly.
  5. Season the fennel salad with salt and pepper to taste. Cover and refrigerate if preparing ahead, or set aside.
  6. Preheat the oven to 450&# 194;°F (230ðC).
  7. Spray a large, heavy baking sheet with nonstick vegetable oil spray.
  8. Arrange the sea bass fillets on the prepared baking sheet. Season both sides with salt and pepper. Drizzle 1/2 tablespoon of the remaining olive oil over the fish.
  9. In a small bowl, mix together the fine dry breadcrumbs, chopped mixed fresh herbs, the remaining chopped fennel tops, the remaining 3 tablespoons of chopped shallots, and the remaining 1 tablespoon of olive oil.
  10. Place a generous layer of the breadcrumb mixture on top of each fish fillet, pressing gently to adhere.
  11. Bake in the preheated oven until the crumbs are golden brown and the fish is cooked through, about 12 minutes.
  12. Divide the fennel-orange salad among 6 plates.
  13. Place one fillet of sea bass in the center of each plate and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 265.5kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 57.3g20%
Dietary Fiber 1.8g8%
Sugars 1.2g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sea bass, herb crust, fennel salad, orange segments, baked fish, mediterranean, healthy dinner, white fish, shallots, parsley, thyme, breadcrumb topping, citrus salad, weeknight meal, easy seafood, fresh herbs, light lunch, gluten free option, spring dinner, bon appetit
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