Main Courses, Recipes, Sides, Salads & Starters
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Fish with Orange & Fennel Salad

I remember having this salad countless times back when I was living in Italy and I remember enjoying each bite of juicy orange and crunchy fennel so much! I paired this salad with grilled fish, it can also be baked of course, and I used Sea Bream but any fish that you love will do!

All I can think of is outdoors, sun kissed skin, cold drinks, BBQ on , sunset and this recipe to wrap up a summer Sunday with loved ones <3

Recipe is for 4


For the fish:

  • 4 Sea Bream fish
  • 2 Lemons, sliced in half circles
  • Fennel fronds
  • Salt to taste
  • fresh thyme, optional

For the salad:

  • 2 big oranges, peeled and sliced
  • 2 fennel bulbs, very thinly sliced
  • 7-8 fresh basil leaves, sliced julienne
  • 1 medium garlic clove, very finely chopped
  • A squeeze of orange juice
  • A squeeze of lemon juice
  • Extra Virgin olive oil
  • Salt to taste


  • Use a sharp knife to lightly score the top of the fish in diagonal lines, sprinkle with salt and add lemon slices.
  • Season the cavity of the fish and fill it with lemon slices, fennel fronds and thyme if using.
  • Drizzle with a touch of olive oil and grill or bake till well cooked.
  • In a large bowl place the orange slices, fennel, garlic, and basil. Add a squeeze of lemon juice, a drizzle of olive oil and season with salt to taste. Mix well and place in the fridge till ready to serve.

Buon Appetito!!!

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