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
Ingredients:
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
Method:
- 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!!!