French · Dinner
Grilled Sea Bass with Fennel (Low-Chol)
Skin-on sea bass fillet grilled until the skin is golden and crisp, served with a tossed salad of shaved raw fennel and orange segments dressed in lemon-olive oil. Fennel seed and thyme season the fish, while garlic and citrus brighten the plate. No cream or butter.
$9
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
298Calories
34.2gProtein
13.9gFat
11.8gCarbs
5.9gSugar
3.9gFiber
420mgSodium
72mgChol
2.3gSat Fat
980mgPotassium
95mgCalcium
1.9mgIron
3.4mcgVitamin B12
38mgVitamin C
low-cholesterol
gluten-free
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat sea bass dry and score skin lightly twice. Shave fennel thinly on a mandoline. Segment orange quarter, reserving juice. Crush fennel seed and mince garlic.
2
Grill
Heat grill pan to medium-high. Place fillet skin-side down, grill 4–5 minutes without moving until skin releases and turns golden and crisp.
3
Grill
Flip fillet, grill flesh side 2–3 minutes over medium-high until thickest part flakes easily and turns opaque throughout.
4
Rest
Transfer fillet to plate and let rest 5 minutes so juices settle.
5
Toss
Whisk reserved orange juice with olive oil, lemon juice, and thyme leaves, then toss shaved fennel and orange segments through dressing.
6
Plate
Lay rested sea bass on a warmed plate and pile dressed fennel and orange salad alongside, spooning any extra dressing over the fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sea bass fillet, skin on
- 11 small fennel bulb
- 11 orange
- 2 tsp2 tsp olive oil
- 11 lemon
- 1 tsp1 tsp fennel seed
- 22 small garlic clove
- 1 tsp1 tsp fresh thyme leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
