Sea Bass with Fennel
Sea Bass Fillet (or any white meat fish)
2 tbsp extra virgin olive oil
1 small-size fennel bulb, cored, sliced
1 small onion, sliced
2-3 tbsp extra virgin olive oil
1 tsp sesame seeds, roasted
1 tbsp black olives, finely chopped
Saute the fennel, onion, salt and pepper with olive oil at low heat in a pan until they are tender, then mix with the sesame seeds and black olives.
In the meantime, spread some olive oil on each side of the fish and season with salt and pepper. Cook the fish either in the oven or by frying each side in a Teflon pan. Squeeze on it some lemon juice. Transfer the fish on a serving platter topped with the sauteed vegetables.
Serve with any kind of green salad or Arugula Salad on the side.