Sea bass fillet with orange on fennel salad
- Lactose Free
- Energy Kcal 421
- Carbohydrates g 27.5
- of which sugars g 21.8
- Protein g 37.2
- Fats g 18
- of which saturated fat g 2.94
- Fiber g 5.8
- Cholesterol mg 90
- Sodium mg 673
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 2 min
- Serving: 4
- Cost: Average
- Note + the marination time
PRESENTATION
Filetto di branzino all’arancia su insalata di finocchi is the kind of branzino fillet recipe that just screams a sunny day on the Mediterranean coast. Seriously good. Fresh sea bass, marinated in orange juice, gives it this tangy brightness. And the stuffing? Raisins, pine nuts, and breadcrumbs—so so good, typical of Italian seaside flavors. The fillets are quickly pan-seared. Pretty simple. They stay tender and pick up a delicate aroma from the orange and the sea itself. What really sets it apart is how it’s served—right on a crisp fennel salad tossed with a lemon and thyme citronette. Super fresh. The crunchy fennel is slightly sweet, working perfectly next to the soft, juicy fish and the pop of citrus.
Whether you call it an orange glazed sea bass or just a classic Mediterranean seafood dish, this combo totally nails that light, coastal vibe Italian food is known for. And here's the thing: it’s flexible. In Liguria and other coastal parts of Italy, it might be served with extra sides like sautéed or gratin fennel for something warm and filling. For sure.
The key is the flavors. They all play off each other—the sweet orange, the earthy pine nuts, and the bright fennel. It’s not heavy but still satisfying. Really, it’s one of those light dinner ideas that keep you coming back. If you’re into healthy meals, this is a really great healthy fish dinner because it's packed with flavor without anything fried or creamy. Plus, it’s a pretty easy seafood recipe that doesn’t take all night. The zesty citrus and the moist fish make every bite interesting. And the salad underneath? Stays crisp and cool.
Perfect for experimenting—swap out the salad or change up the sides, but you’ll always get that awesome blend of textures and flavors. Really, it’s so common in Mediterranean dishes.
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INGREDIENTS
- Ingredients for the sea bass
- Sea bass (sea bass) 3.5 lbs (1.6 kg) - (4 of 0.88 lbs each)
- Orange juice 0.8 cup (200 ml)
- Pine nuts 1.5 oz (40 g)
- Raisins 2.5 oz (70 g)
- Dill 4 sprigs
- Breadcrumbs ¼ cup (30 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 1 pinch
- Black pepper 1 pinch
- Water 2 spoonfuls - (hot)
- Fresh garlic 1 clove
- Orange peel 1
- For the salad
- Fennel 1.8 lbs (800 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Thyme 2 sprigs
- Lemon juice 1
- Fine salt 1 pinch
- Black pepper 1 pinch
How to prepare Sea bass fillet with orange on fennel salad
To prepare the sea bass fillet with orange on fennel salad, start with the How to clean the sea bream: remove the scales with the appropriate tool 1 or the sharp blade of a knife (perform this operation in the sink or place the fish in a food bag so the scales don't fly everywhere). Then gut the sea bass by making a cut under the belly and removing the innards 2; then wash the sea bass well under running water, dry it, cut off the head and tail, the side fins, and cut it in half. Fillet it, separating the meat from the skin, keeping the knife close to the central bone: from each sea bass, you will get two fillets 3.
Divide them further in half 4, run your hand over the fillets to check for any bones; if present, you can remove them with kitchen tweezers 5. Set the obtained fillets aside and proceed to prepare the marinade: grate the zest of 1 orange and set it aside, then cut the oranges in half 6
and squeeze the juice 7, then filter it 8. Finely chop the dill fronds 9
Pour the filtered orange juice into a large baking dish, add the raisins (previously washed and dried), the pine nuts, and the dill fronds 10; salt and pepper to taste, then place the sea bass fillets 11, making sure they all get well moistened. Cover with cling film 12 and refrigerate for at least 2 hours.
After two hours, drain the fillets from the marinade and place them on a cutting board; gather the latter in a bowl and add the breadcrumbs 13, at this point you can also add the grated orange zest if you prefer. Mix to combine with the other ingredients. Then distribute the filling on the fillets 14 and roll them over themselves 15.
Secure each sea bass fillet with a toothpick 16. Once you have used up the ingredients, pour the oil into a pan, fry a whole or halved garlic clove (so you can remove it later), then add the sea bass fillets and sear them over medium heat for a moment, turning them; then add the hot water 17: cook the sea bass a couple of minutes, turning them from time to time 18, just long enough to color the meat.
Meanwhile, clean and wash the fennel, cut the core into julienne strips 19 and prepare the citronette to dress it: in a small bowl, pour the oil, the juice of 1 lemon, the thyme, the salt, and a pinch of pepper 20. Emulsify everything with a whisk and dress the fennel salad. On a serving platter, pour the fennel and place the sea bass fillets 21: you can decorate as you like with some dill fronds or orange slices if you prefer!