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