Sea bass with fennel and orange

Name: Sea bass with fennel and orange
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: mediterranean
Ingredients: 300 g sea bass; 250 g fennel; 250 g potato; 200 g white beans; 120 g orange; 1 tbsp olive oil; 2 pc garlic; 40 g olives; 1 to taste salt; 1 to taste black pepper

30 min · 2 servings · 543 kcal

Nora Beckett · @norapreps

Fennel raw is aniseed and sharp; twenty minutes in the oven turns it sweet. The orange is not a garnish - its juice is the sauce.

Ingredients

sea bass300 g
fennel250 g
potato250 g
white beans200 g
orange120 g
olive oil1 tbsp
garlic2 pc
olives40 g
salt1 to taste
black pepper1 to taste

Instructions

Heat the oven to 200 °C. Slice the fennel and potatoes thinly, toss with the oil and salt, roast 20 minutes.
Add the drained beans and olives, lay the seasoned fillets on top skin up.
Squeeze half the orange over, slice the rest and tuck it around. Back in for 10 minutes.
Skin should be crisp, flesh opaque. Spoon the pan juices over.

Per serving

543kcal42 gProtein15 gFat65 gCarbs

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