<span>Chef Izu Ani, from Izu Brasserie & Bakery at Dubai’s City Walk, says: “During the festive season, my favourite ingredient to cook with is orange.” And he is not alone. With their amazing scent, oranges have long been used by inventive chefs. Healthwise, the fruit’s high vitamin C content is another added bonus. As Ani adds: </span> <span>"I like how it's so versatile, and how it can be used in both sweet and savoury dishes. A favourite that we have on the menu </span><span>at the moment is sea bass with orange. It's an </span><span>easy recipe to make and is just so tasty." </span> <strong><span>Sea bass with orange and fennel salad </span></strong> <span><em>Ingredients and method for tomato compote</em></span> <span>150g tomato</span> <span>20g onion</span> <span>3g </span><span>garlic</span> <span>30ml olive oil</span> <span>5g sugar</span> <span>8g salt</span> <span>2g pepper</span> <span>Blanch the tomato in a pan </span><span>of hot water, and remove the skin and </span><span>the seeds.</span> <span>Put the remaining ingredients together in a pot and bring to the boil over low heat.</span> <span>When the ingredients attain a paste-like consistency, remove the compote from the pan and keep aside to be served alongside the sea bass.</span> <span><em>Ingredients and method</em></span><span><em> for the sea bass and salad </em></span> <span>600g sea bass</span> <span>240g fennel, sliced </span> <span>80g rocket leaves</span> <span>20g chives</span> <span>80g orange segments</span> <span>8g salt</span> <span>12g pepper</span> <span>120ml lemon juice</span> <span>80ml olive oil</span> <span>150g tomato compote </span> <span>Grill the sea bass.</span> <span>In a separate dish, mix the fennel with rocket leaves, chives, orange segments, salt and pepper, and dress with lemon and olive oil. </span> <span>Serve the fennel and orange salad with the tomato compote on top of the sea bass and finish with a drizzle of olive oil. </span> _________________ <strong>Read more:</strong> _________________
