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Sea bass with fennel and orange salad

Week 7, session 2

Filleting a round fish was definitely more tricky than a flat fish. It wasn’t a total disaster but I need to practice this one a lot!

The fish was pan fried to get a crispy skin (my favourite) so this bit was ok for me – well practiced.

The salad was made from fennel, orange, watercress and black olives with a dressing of orange juice, olive oil, Dijon mustard, honey and orange zest.

Overall, this was really fresh and light and perfect on one of my 5:2 fast days!