Filed Under: cook, Side, spanishportuguese, spicesherbs, Under 20 Mins

Striped Bass with Orange Fennel Salad

This light and tasty salad is sure to have you hooked

April 8th, 2012

Recipe & food styling by David Grenier

Prep Time
10 minutes
Cook Time
10 minutes
  • 4 6-oz striped bass filets, skin on
  • 1 tablespoon olive oil
  • 2 seedless oranges, segmented and juices reserved
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 fennel bulb, thinly sliced
  • 4 cups trimmed watercress
  • ¼ cup fresh mixed herb leaves (basil, parsley, fennel)
  1. Make two shallow cuts into skin of each filet, drizzle with olive oil and season with salt and pepper. Heat a large, non-stick skillet over medium-high heat. When hot, add fish, skin-side down, and cook about 5 minutes. Skin should be crisp and golden, the flesh opaque and slightly firm. Remove skillet from heat.

  2. Meanwhile, in a large bowl, whisk 2 tablespoons orange juice with vinegar, oil, shallots, salt and pepper. Add fennel, orange segments, watercress and herbs, and toss gently.

  3. Divide salad among dinner plates and serve with fish.

Nutrients Per Serving

315 calories, 15 g fat, 33 g protein, 14 g carbs, 4 g fibre, 164 mg sodium. Excellent source of vitamin B6, vitamin B12, folate, vitamin C and magnesium.

Striped Bass with Orange Fennel Salad
Photography by Rob Fiocca

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