Recipe for Pan-Fried Sea Bream with Fennel, Apple & Herb Salad | Dublin Cookery School
The fennel and apple salad is a perfect accompaniment to many types of fish: fresh and very tasty.
Ingredients
- 1 fennel bulb
- 1 Granny Smith apple
- 2 stalks of celery
- zest of half lemon
- small handful basil
- small handful flat leafed parsley
- 10-20 mint leaves, depending on size
- 1 stalk tarragon
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- salt and pepper
- 4 fillets sea bream or sea bass, about 120-140g each, skin on
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