Fish fillet with fennel root salad and olive oil and citrus fruit dressing
CATEGORIES
INGREDIENTS
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 10
  • 4 bassfishfilleted
  • coarse salt
  • ground black pepper
  • 14.4 tbsp extra virgin olive oil
  • 2 large oranges
  • 2 fennel roots (cut into very thin slices)
  • 3 red peppers (cut into strips)
  • 1 sprig of thyme (leaves only)
  • 1tsp brown sugar
  • the juice & zest of 1 lemon
  • the juice & zest of 1 orange
  • ½ onion (cut into thin slices)
  • 2.8 oz wrinkled olives (pitted)
DIRECTIONS
  1. Mediterranean food,
  2. Mediterranean dish,
  3. Mediterranean Recipes
RECIPE BACKSTORY
Step 1: Prepare the fish. Preheat the oven at 220 C, setting it to the grill mode. Arrange the fish fillets on a baking pan lined with baking paper, sprinkle with coarse salt and freshly ground pepper, drizzle with 50g of olive oil and then grill for 6-7 minutes. Step 2: Prepare the dressing. Put 150g of olive oil, the zest and juice of 1 orange, the zest and juice of 1 lemon, the brown sugar, the coarse salt, the freshly ground pepper and the thyme leaves in a small jar or a shaker. Seal the lid and shake hard, so that the ingredients are combined. Step 3: Prepare the salad. Peel the 2 oranges using a sharp knife removing the white pith as well at the same time. Then remove carefully each slice of orange in between the inner white pith. Step 4: Place the orange slices, fennel roots, the peppers, the onion and the olives in a bowl and drizzle with the dressing. Mix very well and set aside. Step 5: Prepare the dish. Divide the salad in 4 plates, top each dish with 2 fish fillets, one on top of the other, crosswise, and serve.