4-6 ounce Fresh Sea Bass Filets
2 Fennel Bulbs
1 red onion
3 ounces orange juice
2 ounces teaspoon Cider Vinegar
5 ounces olive oil
2 teaspoons Dijon mustard
1 bunch fresh tarragon
-salt and pepper to taste
-aged balsamic vinegar
Heat non-stick skillet and add 1 ounce olive oil, cook sea bass over medium heat for 3-4 minutes each side, reserve.
For the salad cut off the tops of the fennel bulbs and slice as thin as possible, do the same with the red onion.
Peel and section the oranges and set aside. For the dressing, add the mustard, cider vinegar, orange juice in a bowl and slowly add the olive oil until it thickens, add salt and pepper to taste.
Toss the fennel, tarragon, red onion and half the orange segments with the vinaigrette.
To plate, arrange the fennel-orange salad in the middle of the plate and place the sea bass on top, place the remaining orange segments around the plate, drizzle the aged balsamic around the sea bass and serve.