Serves 2: Prep 15 mins: Cook 6 mins
Ingredients
1 Fennel, trimmed and finely sliced, green fronds reserved
1 Lemon, juiced
2 tbsp Rapeseed Oil
1 tsp Caster Sugar
1 tsp Rapeseed Oil
2 Sea Bass Fillets, skin on
85g Radish, trimmed and finely sliced
Handful Mint, leaves roughly chopped
1 tbsp Capers, rinsed
Method
1/Boil a small pan of water, then blanch the fennel for 15 secs. Drain and cool under cold running water, then drain again and dry. Whisk together the lemon juice, 2 tbsp rapeseed oil and sugar, then toss half with the fennel. Set the other half of the dressing aside and leave the fennel to marinate while you prepare the rest of the ingredients.
2/Heat the 1 tsp rapeseed oil in a large heavy-bottomed pan over a medium heat. Season the sea bass fillets. Place the fish in the pan, skin-side down, and cook for 4-5 mins until the skin is golden and crisp – you might want to press the fillets with the back of a spatula for the first 30 secs to prevent them curling. Turn, leave for 30 secs to 1 min more, then remove from the heat.
3/Toss the radishes, herbs, capers and reserved fennel fronds into the marinated fennel slices with some seasoning, then pile onto two plates. Carefully place the fish on top, drizzle with the remaining dressing, and serve with Lemon-roasted new potatoes.