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Pan fried seabass with orange and olive salad

Comunidad Valenciana

Pan fried seabass with orange and olive salad

Spring is the perfect time to play around with fresh flavours in the kitchen! Step into spring with pan fried sea bass with with a zingy orange and olive oil salad.

Serves

2

Preparation time

10 minutes

Cooking time

5 minutes

Allergens

Ingredients

  • 4 seabass fillets
  • La Espanōla Mild & Light Olive Oil
  • Salt and freshly ground black pepper


For the salad:

  • 2 small oranges
  • Pinch dried chilli flakes
  • ½ small red onion, thinly sliced
  • 2 tsp capers, rinsed and drained
  • 8 pitted Spanish black olives
  • 70 g rocket leaves


For the dressing:

  • 1 tbsp orange juice
  • 1 tbsp sherry vinegar
  • 2 tbsp La Española Gourmet Extra Virgin Olive Oil Medium Flavour
  • Salt and freshly ground black pepper
  • 1 tbsp freshly chopped flat- leaf parsley

Directions

  • Using a sharp knife, remove the skin and pith from the oranges. Then holding the oranges over a bowl, cut into segments between the membranes. Reserve the orange juice and place the segments into a salad bowl.
  • Add the chilli flakes, red onion, capers and olives to the oranges and mix gently together. 
  • For the dressing, place all the ingredients in a screw top jar and shake until combined. 
  • Heat a large non -stick frying pan over a medium heat. Spray the fish with the La Española Olive Oil Spray on both sides and season well. Add the fish to the pan skin side down and cook for 3 minutes or until the skin is crisp. Carefully turn over the fish and cook for a further 2-3 minutes.
  • Stir half the dressing into the orange salad, divide the rocket between 2 plates, then add the orange salad. Serve the fish on top and spoon the remaining dressing over the salad and fish, sprinkle with the parsley and serve immediately. 

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