Name: Crispy-Skin Sea Bream with Orange‑Scented Quinoa Pilaf, Shaved Fennel & Pomegranate
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 fillets (about 170 g each; total 680 g) Sea bream (or branzino) fillets, skin‑on; 1 1/3 cups (240 g dry) Quinoa, rinsed; 4 tbsp (60 ml) Extra‑virgin olive oil; 3 cups (720 ml) Low‑sodium vegetable or chicken stock (or water); zest of 2 medium oranges Orange zest; 4 tbsp (60 ml) Orange juice; 1 medium Fennel bulb, very thinly shaved; 4 cups Baby arugula or winter greens; 3/4 cup (about 120 g) Pomegranate arils; 4 tsp (about 13 g) Capers, rinsed; 4 tbsp (about 40 g) Shallot, finely minced; 4 tbsp (about 15 g) Fresh dill or flat‑leaf parsley, chopped; 4 tsp (about 17 g) Unsalted butter (or extra‑virgin olive oil); 4 wedges, to serve Lemon wedges

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