Sea bass with fennel and orange
Ready in 20 min1 serving
470kcal · per serving
Protein40.1 g
Carbs34.9 g
Fat16.3 g
Ingredients
- 150 g Sea bass, cooked
- 150 g Fennel
- 100 g Orange
- 30 g Rocket (arugula)
- 80 g Quinoa, cooked
- 5 g Olive oil
Steps
- Shave the fennel very thinly, peel and slice the orange, then toss with the rocket and quinoa.
- Cook the sea bass skin-side down in an oiled pan for 4 min, then flip it for 1 min.
- Serve the fish on the salad, drizzled with the rest of the oil and the orange juices.
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