Simple but elegant, this tasty dish is all about the quality of the ingredients
Prep:15 mins
Serves 2
1 fennel, trimmed and finely sliced (on a mandolin if you have one), green fronds reservedjuice 1 lemon 2 tbsp extra-virgin olive oil1 tsp caster sugar1 tsp olive oil2 sustainably caught seabass fillets, skin on85g radish, trimmed, finely slicedhandful mint, leaves roughly chopped1 tbsp capers, rinsed
STEP 1Boil 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, extra virgin olive 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.STEP 2Heat the olive 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.STEP 3Toss 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, see ‘goes well with’.
