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PAN FRIED SEABASS WITH ORANGE AND OLIVE SALAD

PAN FRIED SEABASS WITH ORANGE AND OLIVE SALAD

Get a citric sea taste with our pan fried seabass and orange and olive salad!

SERVES

2

PREPARATION TIME

10 min

COOKING TIME

5 min

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
  • Salt and freshly ground black pepper
  • 1 tbsp freshly chopped flat-leaf parsley

DIRECTIONS

  1. 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.
  2. Add the chilli flakes, red onion, capers and olives to the oranges and mix gently together. 
  3. For the dressing, place all the ingredients in a screw top jar and shake until combined. 
  4. Heat a large non-stick frying pan over medium heat. Brush the fish with La Española Mild & Light Olive Oil 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.
  5. Stir half of 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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