500g skinless seabass fillet
1/2 teaspoon pink peppercorns, lightly crushed
2 tablespoon extra-virgin olive oil
2 blood oranges, segmented with any juice reserved
100g fennel, thinly sliced using a mandolin
A handful of your choice of herbs, leaves picked (I like to use dill or basil)
Place the seabass pieces on a serving dish, season with the pink peppercorns and some sea salt and cover with the olive oil and orange juice. Top with the orange segments, sliced fennel and the dill and serve immediately.