Pan Fried Seabass with Orange and Olive Salad

Ingredients

• 4 seabass fillets
• La Espanōla Extra Virgin Olive Oil
• Salt and freshly ground black pepper
• For the salad:
• 2 small oranges
• Pinch dried chilli flakes
• ½ small red onion, thinly sliced
• 2 tsp capers, rinsed and drained
• 8 pitted Spanish black olives
• 3 oz rocket leaves
• For the dressing:
• 1 tbsp orange juice
• 1 tbsp sherry vinegar
• 2 tbsp La Española Gourmet Extra Virgin Olive oil
• 1 tbsp freshly chopped flat- leaf parsley