Step by Step Instructions
- Step 1: Prepare the fish. Preheat the oven at 220 C, setting it to the grill mode.Arrange the fish fillets on a baking pan lined with baking paper, sprinkle with coarse salt and freshly ground pepper, drizzle with 50g of olive oil and then grill for 6-7 minutes.
- Step 2: Prepare the dressing. Put 150g of olive oil, the zest and juice of 1 orange, the zest and juice of 1 lemon, the brown sugar, the coarse salt, the freshly ground pepper and the thyme leaves in a small jar or a shaker. Seal the lid and shake hard, so that the ingredients are combined.
- Step 3: Prepare the salad. Peel the 2 oranges using a sharp knife removing the white pith as well at the same time. Then remove carefully each slice of orange in between the inner white pith.
- Step 4: Place the orange slices, fennel roots, the peppers, the onion and the olives in a bowl and drizzle with the dressing. Mix very well and set aside.
- Step 5: Prepare the dish. Divide the salad in 4 plates, top each dish with 2 fish fillets, one on top of the other, crosswise, and serve.
Ingredient List
- 4 bassfish, filleted (200g each)
- coarse salt
- ground black pepper
- 50g extra virgin olive oil
- 2 large oranges
- 2 fennel roots (cut into very thin slices)
- 3 red peppers (cut into strips)
- ½ onion (cut into thin slices)
- 80g wrinkled olives (pitted)
- 150g extra virgin olive oil
- the juice & zest of 1 orange
- the juice & zest of 1 lemon
- 1tsp brown sugar
- 1 sprig of thyme (leaves only)