Monday, July 02, 2007

Sea Bass with Orange, Watercress, and Fennel Salad

You haven't been treated to a recipe for a while I
know. I am currently in Scotland and have climbed Ben
Nevis today, it's very big! Summer is lovely for
trying new dishes and eating healthily is easier as
you can have lots of salads and eat lighter food.

This month I wanted to do a simple salad with a nice
piece of steamed fish, I am using Sea Bass but you can
use any firm white fish.


Steamed Bass with Orange, Watercress and Fennel Salad

For 2 Persons

2 x Fillets of Sea Bass (Skin on, trimmed and pin
boned)
1 Fennel Bulb
1 Orange - peeled
2 Handfuls of Watercress
4 Tbsp Extra Vurgin Olive Oil
Juice & Zest of 1 orange reduced in a pan by half
Sea Salt & Black Pepper


First of all slice the fennel very thinly, preferably
on a mandolin, remove any dirty outer parts and remove
the thin greener parts.

Bring a pan of water to the boil and place in a
steamer tray or a small plate balanced above the
water. Season the fish and steam in the pan with a lid
on for about 5 minutes until firm.

Thinly slice the peeled orange, as thin as you can get
it. Drizzle half the oil over the fennel and season
and place on a plate alternately with the orange
slices. Dress the watercress with the orange zest,
juice and season and place on top of the fennel and
orange slices.

Place the bass next to the salad, and believe me it is
fabulous for summer.