Recipe for Pan-Fried Sea Bream with Fennel, Apple & Herb Salad
The fennel and apple salad is a perfect accompaniment to many types of fish: fresh and very tasty.
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Cooking tools:
- Mandoline
- Fish spatula
- Nonstick skillet
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Grater
- Stove
- Paper towel
- Kitchen towel
- Plate
Ingredients
- Serves 4
- 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
- pepper
- 4 fillets sea bream or sea bass,
- about 120-140g each, skin on olive oil, for pan frying the fish
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