A bit more than a coleslaw, this apple and fennel salad makes use of some delicious seasonal produce and is a delicious, fresh side dish to this baked sea bream.
I LOVE seafood. If I had to pick my favourite fish then hands down it would be a sea bream. Sea bream is a similar size to sea bass but is a little bit fatter and in my opinion a more juicy and tasty fish.
To me, it reminds me of family summer holidays. It’s very rare in Britain to be served a whole fish (I can’t stand when a restaurant serves fillets of sea bass, what do they do with the rest of it?) but I love it. It’s the only way you can get every last bit of fish off the bone, and let’s face it, it’s too tasty to waste!
However, in Europe, it’s a lot more common. So on my summer holiday, even as a young kid, I would order a whole sea bream. I would sit long after everyone else had finished at pick away at the bones.
Yes the head is a little creepy, and if you don’t feel comfortable serving it just chop it off.
When you are buying a whole fish, go to a good quality fishmonger or fish counter. Pick a fish with a clear eye, i.e. it shouldn’t be cloudy. Fresh fish like this also shouldn’t smell fish. Ask your fishmonger to descale and gut the fish. If you really can’t stand the head you can ask for this to be removed too.
To bake your sea bream, slice some orange and lay on a baking sheet. Stuff some more orange inside the cavity of the fish with a small handle of dill. Drizzle with a little olive oil and bake for about 20 minutes. The actual cooking time will depend on the size of fish. The flesh should be opaque and the skin should peal away easily from the flesh.
Now onto this amazing coleslaw salad. It is so tasty and summery and works really well with the orange and dill flavouring the sea bream. Of course if you are not a fan of fish, this would work equally well with chicken or pork.
- 2 Granny Smith apples
- 1 fennel bulb
- 1 lemon
- 8-10 radishes
- Small handful of lambs lettuce
- 1 packet of sugar snap peas, cut in half
- Fresh dill, roughly chopped
- Juice of 1/2 orange
- 2 tablespoons cider vinegar
- 4 tablespoons extra virgin olive oil
- Using a mandolin, finely shred the fennel and julienne the apples. Add into a large bowl and immediately toss in some lemon juice to stop the apple from turning brown. Add in the lambs lettuce, finely sliced radishes, sugar snap peas and fresh dill, mix well.
- Make up the dressing by adding the orange juice, vinegar, olive oil and salt into a small bowl and whisk well.
- Spoon some of the dressing over the salad and toss. Serve immediately with the remaining dressing.