Sea Bream with Blood Orange, Potatoes, Fennel, & Rocket Salad

Wed, 21 April 2021

Gareth Mullins' Sea Bream with Blood Orange, Potatoes, Fennel, & Rocket Salad

Ingredients:

4 sea bream fillets

Salad:

2 oranges, peel and slice

1 bulb of fennel, finely sliced

100g rocket

2 shallots finely sliced

8 baby potatoes – cooked and peeled

Splash of good olive oil

Dressing:

3 tbsp dijon mustard

1 lemon juiced

Olive oil

Salt and pepper

Method:

Place a heavy based non-stick frying pan on a high heat, season the sea bream with salt and pepper.

Add some vegetable oil to the pan, carefully place the fish into the pan and fry for 4 minutes until skin is crisp and golden.

Turn the heat right down low and turn the fish over while you get salad ready.

To make the dressing, put the mustard, lemon, olive oil, salt and pepper in a jar, pop on lid and give it a good shake.


To make the salad toss the sliced orange, fennel, shallot and olive oil in a bowl.


To plate, add the dressed salad into a bowl and place the cooked fish on top.