French · Dinner
Grilled Sea Bass with Fennel (Low-Calorie)
Grilled sea bass fillet finished with a shaved fennel and orange salad, dressed with olive oil, lemon juice and tarragon. The fish is char-marked over high heat while the fennel stays raw for crunch, keeping the plate light and bright in the classic French bistro style of pairing bass with fennel.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
329Calories
38.6gProtein
16.4gFat
10.9gCarbs
5.9gSugar
3.3gFiber
429mgSodium
99mgChol
2.6gSat Fat
900mgPotassium
75mgCalcium
1.6mgIron
1.4mcgVitamin B12
32mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the sea bass fillet dry and season both sides with salt and pepper. Shave the fennel bulb thinly and segment the orange quarter over a bowl.
2
Toss
Add the shaved fennel to the orange segments with 1 tablespoon olive oil, lemon juice and tarragon; toss until coated.
3
Grill
Brush the fillet with 1 teaspoon olive oil and grill skin-side down over high heat for 4 minutes until the skin chars and releases easily, then flip and grill 3 to 4 minutes more until opaque.
4
Plate
Mound the dressed fennel and orange salad on a plate, lay the grilled sea bass fillet alongside it, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g sea bass fillet
- 120g120g fennel bulb
- 80g80g orange
- 2 tsp2 tsp olive oil, for brushing the fish
- 2 tbsp2 tbsp olive oil, for dressing the salad
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp fresh tarragon
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lemon wedge, to serve
