Wild Sea Bass with Orange, Fennel and Sprouting Cress

For a great dinner party dish, try Ed Baines' sensational sea bass with blood oranges and flavoursome fennel
By Ed Baines
Wild Sea Bass with Orange, Fennel and Sprouting Cress
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the fish

  • 4 x 180 g wild sea bass
  • 6 tbsp olive oil
  • rock salt

For the fennel salad

  • 6 tbsp olive oil
  • 8baby bulbs fennel
  • pinches sugar
  • pinches dried red chilli flakes
  • 50 ml white wine
  • 30 g butter
  • 2 blood oranges
  • 1 handfuls leaves mixed cress, such as pea cress, rocket cress, basil cress, coriander cress, radish cress

For the dressing

  • 1 bunches oregano
  • pinches rock salt
  • pinches coarsely ground black pepper
  • 1/2 lemon, juice only


1. Score the skin of the fish, drizzle with 3 tablespoons of the olive oil and sprinkle with rock salt.

2. Heat the remaining oil in a frying pan over a moderate heat, and fry the fish for 2-3 minutes on each side.

3. For the fennel, heat 2 tablespoons of the olive oil in another frying pan. Add the fennel and cook until golden on all sides, turning frequently.

4. Reduce the heat, and add the sugar, a little salt and the chilli flakes.

5. Stir in the wine and butter, cover with foil and simmer for 5 minutes.

6. Remove from the heat and leave to cool before adding the orange segments and salad sprouts.

7. For the dressing, grind the oregano and rock salt together using a pestle and mortar. Add the lemon juice and remaining olive oil. Season with freshly ground black pepper.

7. Divide the fennel and sprout salad between four plates and top with a piece of sea bass.

8. Drizzle with the salad dressing and serve straight away.

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