Sea Bream With Orange And Fennel Salad Recipe

Name: Sea Bream With Orange And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches parsley, finely chopped; 3 cloves garlic, minced; 4 None sea bream filets, or striped bass; 14 oz cherry tomatoes; 1 cup olive oil; 5 tbsp red wine vinegar; 2 tbsp orange juice; 1 pinch sugar; 1 bulb fennel, grated; 2 None red onions, peeled and grated; 2 None oranges, peeled and carefully sectioned with a sharp knife; 1 head radicchio, cut into thin strips; 2 oz black olives; 2 None anchovies, drained; 1/4 cup capers, drained

Servings: persons

2 bunches parsley, finely chopped
3 cloves garlic, minced
4 None sea bream filets, or striped bass
14 oz cherry tomatoes
1 cup olive oil
5 tbsp red wine vinegar
2 tbsp orange juice
1 pinch sugar
1 bulb fennel, grated
2 None red onions, peeled and grated
2 None oranges, peeled and carefully sectioned with a sharp knife
1 head radicchio, cut into thin strips
2 oz black olives
2 None anchovies, drained
1/4 cup capers, drained

1
Preheat the oven to 400u00b0F. Mix 2 tbsp of parsley and about a third of the garlic. Remove the scales from the fish (if not already scaled). Score the fish on both sides with a sharp knife and fill the cuts with the garlic and parsley mixture. Season to taste and put the fish in a lightly-oiled roasting pan. Arrange the tomatoes around the fish, sprinkle them with sea salt and drizzle everything with 1/2 cup of oil. Bake the fish for about 30 mins.
2
Whisk the vinegar, orange juice, a third of the garlic and sugar. Add 5 tbsp of oil and beat vigorously. Toss the fennel, onions, orange, radicchio and olives with the vinaigrette.
3
Puree the remaining garlic and parsley, anchovies, capers, and oil in a food processor. Serve the sea bream on plates with the salad and herb puree.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 bunches parsley, finely chopped, 3 cloves garlic, minced, 4 None sea bream filets, or striped bass, 14 oz cherry tomatoes, and more.

Yes, Sea Bream With Orange And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sea Bream With Orange And Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions