Monte Carlo Sea Bass with Fennel and Orange Salad (Bar de Monte Carlo avec salade de fenouil et d'orange)

The Bar de Monte Carlo avec salade de fenouil et d'orange, or Monte Carlo Sea Bass with Fennel and Orange Salad, is a classic dish from Monégasque cuisine that combines the delicate flavors of sea bass with the refreshing taste of fennel and orange.

Monte Carlo Sea Bass with Fennel and Orange Salad (Bar de Monte Carlo avec salade de fenouil et d'orange)

Ingredients

  • 4 sea bass fillets
  • 2 fennel bulbs, thinly sliced
  • 2 oranges, peeled and segmented
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper to taste

Instructions

  1. Season the sea bass fillets with salt and pepper.
  2. Heat olive oil in a pan over medium heat.
  3. Cook the sea bass fillets for 3-4 minutes on each side until golden and cooked through.
  4. In a large bowl, combine the sliced fennel and orange segments.
  5. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper to make the dressing.
  6. Pour the dressing over the fennel and orange mixture and toss to coat.
  7. Divide the fennel and orange salad onto plates and top with the cooked sea bass fillets.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Large bowl Small bowl Frying pan

Tools

Knife Cutting board Whisk

Serving suggestions

Serve the Bar de Monte Carlo with a side of crusty bread and a glass of chilled white wine.

Tips & tricks

For a burst of freshness, squeeze some lemon juice over the sea bass fillets before serving.

Cost

$25