Herb-Crusted Sea Bass with Fennel Citrus Salsa

Ingredients

• Sea bass fillets4, skin on, about 6 oz each
• Fennel bulb1 small, very thinly sliced
• Orange1 large, segmented
• Lemon1, juiced
• Dill1/4 cup, chopped
• Parsley1/4 cup, chopped
• Panko breadcrumbs1/2 cup
• Olive oil4 tbsp
• Garlic1 clove, grated
• Baby zucchini8, halved lengthwise
• Salt1 1/4 tsp
• Black pepper1/2 tsp

Method

1. 1Combine the fennel, orange segments, half the lemon juice, 1 tablespoon olive oil, and a pinch of salt to make the salsa; set aside.
2. 2Mix panko, dill, parsley, garlic, 1 tablespoon olive oil, and a little salt into a damp, sandy herb crust.
3. 3Pat the sea bass dry and season both sides with salt and pepper.
4. 4Press the herb crust onto the flesh side of each fillet.
5. 5Sear the fish skin-side down in a hot skillet with the remaining olive oil until the skin is crisp, then transfer to the oven at 425°F and roast until just cooked through, 6 to 8 minutes.
6. 6Quickly sauté the baby zucchini in the same pan with a splash of water and the remaining lemon juice until glossy and tender.
7. 7Plate the zucchini, set the fish on top, and spoon the fennel citrus salsa over and around the fillets.

Tips

• Keep the skin very dry before searing so it crisps properly.
• Watch the oven closely; sea bass overcooks quickly and should remain moist.
• If fennel is especially strong, let it sit with the citrus salsa for 10 minutes to soften its bite.

Nutrition