Pan Fried Seabass with Orange and Olive Salad
Ingredients
- 4 seabass fillets
- La Espanōla Extra Virgin 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
- 3 oz 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
preparation
-
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 a medium heat. Drizzle the fish with the La Española 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 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.