Roasted Seabass with Hazelnut, French Bean & Orange Salad

For the sea bass:

• 3 sea bass fillets (about 5–6 oz each, skin on)
• 1 tbsp olive oil
• Sea salt and cracked black pepper
• Zest of 1 orange (use the orange below for zest and juice)
• 1 tbsp butter
• ½ lemon, for finishing

For the salad:

• 5 oz French green beans, trimmed
• 5 oz snow peas, trimmed
• 1 large orange (zest for fish, juice for salad)
• ½ cup toasted hazelnuts, sliced
• 1 small shallot, finely sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp hazelnut oil (optional, but adds great flavor)
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar or orange juice
• Sea salt and cracked black pepper, to taste
• Fresh chopped thyme

Here’s How:

1. Cook the sea bass: Pat the sea bass fillets dry with paper towels and season with salt and pepper. Line a baking sheet with parchment and drizzle with olive oil, then place the sea bass fillets skin-side down. Top with sliced hazelnuts and scatter over some thyme. Add a small knob of butter on each fillet to help create a sauce while cooking. Bake at 340°F (170°C) for 12-15 minutes.
2. The greens: Bring a large pot of salted water to a boil. Add the green beans and cook for 2 minutes, then add the snow peas for another 1 minute.
3. Make the dressing: In the serving bowl, whisk together the olive oil, hazelnut oil (if using), vinegar, Dijon mustard, orange juice, diced shallot, and sliced hazelnuts. Season with salt, pepper, and fresh thyme.
4. Build the salad: In a large bowl, combine the blanched beans, snow peas, and chopped hazelnuts. Drizzle over the dressing and gently toss to coat
5. Serve: Place the sea bass fillets on top of the warm salad. Pour over the cooking juices and finish with a squeeze of orange or lemon.