Sea Bass

Ingredients


4 Ruby or pink grapfruits

1 CUP Flat leaf parsley, fresh

1 bulb Fennel

4 1/2 lb. Fresh sea bass, skin and pin bones removed

Sea salt and freshly ground pepper, to taste

1 TBSP Extra-virgin olive oil, plus more for drizzling


Instructions


ONE: Peel, segment and dice the grapefruits, letting the segments and any juices fall into a bowl. Add the parsley and stir gently.

TWO: Trim the fennel, peeling away any woody, fibrous outer layers and reserving the fronds. Using a mandoline, cut the fennel bulb into paper-thin slices. Add the fennel slices and fronds to the bowl with the grapefruit-parsley mixture.

THREE: Season the sea bass fillets with salt and pepper. In a heavy fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the halibut and cook until browned underneath, 3 to 4 minutes. Turn the sea bassover and cook until opaque around the edges, about 3 minutes more.

FOUR: Transfer the sea bass to individual plates. Spoon the grapefruit-fennel mixture on top and drizzle with a little olive oil. Serve immediately.


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