Citrus-spiked sea bass

Citrus-spiked sea bass

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Places oranges on your barbecue to stop your fish from sticking- serve with a lemony salad with capers, green olives and watercress

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
433
protein
52g
carbs
8g
fat
21g
saturates
3g
fibre
3g
sugar
8g
salt
0.9g

Ingredients

  • 2-3 large oranges
  • zest 1 lemon (use the juice below)
  • 1 tbsp olive oil
  • 4 x 300g whole small sea bass, scaled, gutted and slashed a few times down each side

For the salad

  • 2 oranges, segmented
  • juice 1 lemon
  • 4 tbsp olive oil
  • 2 bags watercress
  • handful small capers
  • handful pitted green olives, roughly chopped

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Method

  1. Finely grate the zest of 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season. Cut the rest of the oranges into slices about 5mm thick. When the coals are ashen, arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them – this stops the fish sticking. Barbecue the fish for 5-8 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
  2. While the fish is barbecuing (or beforehand), make the salad. Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. When the fish is cooked, toss the watercress in the orange dressing with the capers and olives. Serve the fish with the salad.

Recipe from Good Food magazine, July 2013

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Comments

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reevey's picture

Lovely recipe and very easy to cook. The fish was delicious and we'd certainly have it again

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