This is a beautifully fresh and healthy dish for a quick midweek supper. Crisp-skinned sea bass with capers and oven roasted tomatoes pairs perfectly with a vibrant apple and fennel salad.
Crisping the skin on your sea bass is key to this delicious dish – ensure it is nice and dry and fry over a high heat in only a little oil in a non-stick pan. The fish should be left skin side down for 2/3 – 3/4 of the cooking time, quickly flipping over near the end to cook through.
The apple and fennel salad would also be great as a barbeque side.
Sea Bass with Apple and Fennel
2 Sea Bass Fillets
2 tsp Capers
8 Cherry Tomatoes (Halved and oven baked at 180C for 15 mins)
1 tbsp Chopped Parsley
Juice 1 Lemon
1 Fennel Bulb (Finely Sliced)
1 Apple (Cored and Finely Sliced)
1/2 Red Chilli (Finely Chopped)
1 tsp Olive Oil
1) Make the apple and fennel salad by combining the apple, fennel and chilli with half of the lemon juice in a large bowl. Season with a little sea salt and toss to combine.
2) Place a non-stick pan over a high heat. Season the sea bass fillets with sea salt and a little pepper. Fry the fillets in the olive oil for around 3 minutes skin side down and 1 minute flesh side down – or until cooked through.
3) When ready to serve – squeeze the remaining lemon juice over the sea bass and top with the capers and chopped parsley. Serve the apple and fennel salad on the side.