Sea Bass with Fennel and Orange Salad

Matthew Fort cooks fillets of sea bass on a bed of salt and serves them with a refreshingly zesty salad
By Matthew Fort
Sea Bass with Fennel and Orange Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 sea bass
  • 2 tbsp coarse sea salt
  • 1 orange
  • 1 bulb fennel
  • 1 sweet onion
  • 1 tbsp chopped black olives
  • extra virgin olive oil


1. Pre-heat the oven to 200C/gas 6.

2. Spread the sea salt on a frying pan and heat until smoking. Place the sea bass fillets skin-down on top and cover with foil. Transfer to the oven for 10 minutes.

3. Peel and slice the orange, fennel and onion. Combine in a bowl with the chopped olives and drizzle with olive oil.

4. When the sea bass is cooked, transfer to a plate, arrange the salad beside it and serve.

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