Pan Seared Sea Bass - Over Fennel Salad and Whipped Feta
*Step 1: In a large bowl, mix together the olive oil, red wine vinegar, lemon zest, lemon juice, salt and pepper.
*Step 2: Using a mandolin, shave the fennel and radish into thin slices or finely slice with knife.
*Step 3: Drain cannellini beans. Add beans, fennel and radish to the prepared dressing and mix gently.
*Step 4: Keep cool in refrigerator.
*Step 1: Combine the feta and greek yoghurt in a food processor and blend until smooth, or place in a bowl and whisk
*Step 2: Salt to taste
*For the fish
*Step 1: Pre heat a non-stick pan to medium heat
*Step 2: Pat fillets with a paper towel
*Step 3: Season both sides with salt and pepper
*Step 4: Cook fish in remaining oil, flipping half way, until internal temperature reaches 145F
*Step 1: Generously spread whipped feta onto plates
*Step 2: Top with fennel salad
*Step 3: Place cooked fish ontop
*Step 4: Garnish with parsley and enjoy!