Pan fried seabass with orange and olive salad
Enjoy a light and healthy meal with our pan-fried seabass, perfectly paired with an orange and olive salad.
2
10
5
Ingredients
- 4 seabass fillets
- La Espanōla Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- 2 small oranges
- Pinch dried chilli flakes
- ½ small red onion, thinly sliced
- 2 tsp capers, rinsed and drained
- 8 pitted Spanish black olives
- 85g rocket leaves
- 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
For the salad:
For the dressing:
preparation
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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.
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2.
Add the chilli flakes, red onion, capers and olives to the oranges and mix gently together.
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3.
For the dressing, place all the ingredients in a screw top jar and shake until combined.
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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.
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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.