Grilled Seabass with Citrus Fennel Salad

Ingredients

• 1 whole seabass (about 1.5 lbs), scaled and gutted
• 2 tbsp olive oil
• 1/4 cup pistachios, shelled and roughly chopped
• 1 small fennel bulb, thinly sliced
• 1 blood orange, segmented
• 1 navel orange, segmented
• 1 small red grapefruit, segmented
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 lb mixed baby potatoes (red and yellow)
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1/4 cup extra virgin olive oil
• 1/2 tsp dried oregano
• 2 slices sourdough bread
• 1/4 cup capers
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil (for sauce)
• 1/2 tsp lemon juice (for sauce)
• 1/2 tsp honey (for sauce)
• 1/4 tsp sea salt (for sauce)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine sliced fennel, citrus segments, chopped dill, pistachios, lemon zest, sea salt, and black pepper. Toss gently and set aside.
3. In a separate bowl, toss potatoes, garlic, and rosemary sprigs with 2 tbsp olive oil, oregano, sea salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
4. Prepare the herb sauce: In a food processor, combine capers, parsley, mint, olive oil, lemon juice, honey, and sea salt. Pulse until coarse and set aside.
5. Make the herb butter: In a small bowl, mix 2 tbsp olive oil with 1/4 cup chopped fresh dill and a pinch of sea salt. Set aside.
6. Brush the inside of the seabass with olive oil and season with salt and pepper. Place on a grill pan or baking sheet and cook over medium-high heat for 6-8 minutes per side, or until the flesh is opaque and flakes easily.
7. While the fish cooks, toast the sourdough bread until golden and slightly charred.
8. To serve, place the grilled seabass on a large plate. Top with the herb butter. Arrange the citrus-fennel salad next to the fish. Add the roasted potatoes and two slices of toasted bread. Serve with a small bowl of capers and a separate bowl of herb sauce for drizzling.
9. Enjoy immediately with a glass of crisp white wine.