Pan-fried sea bass with citrus-dressed broccoli

Recipe uploaded by

Gordon Ramsay

5 ratings

Recipe by Gordon Ramsay

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1. Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.
2. Segment the orange - slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.
3. To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to 'scorch' out all the moisture.
4. Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 2 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.
5. Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.
6. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.
7. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
8. Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon. If there isn't enough juices in the pan to drizzle over both plates, add a splash more oil. You are now ready to plate up.

Salt

With this recipe, watch how much salt you use - anchovies and capers are very salty so the broccoli and fish will need only a small sprinkling.

PER SERVING

528 kcalories, protein 36g, carbohydrate 10g, fat 39 g, saturated fat 6g, fibre 4g, salt 2.97 g

Latest comments and suggestions

• Cosmic Debris

  01 February 2009

  Cosmic Debris rated and commented on this recipe

  

  Fantastic, I'd never have thought to add orange to fish and broccoli - the capers, anchovies and lemon were a great dressing. Not hard to make, but a pretty intense 5 or so minutes..

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• carriedownie

  18 February 2009

  carriedownie commented on this recipe

  Delicious - however, I left out the orange segments in the broccoli and replaced with aspargus! Then used the juice of half an orange along with the lemon - went down a treat!

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• sophiezest

  19 February 2009

  sophiezest rated and commented on this recipe

  

  I made this for Valentine's day. It was very fast, easy, and absolutely delicious. It also looked beautiful. We thought it was considerably better food than many restaurants serve. The best thing about the Gordon Ramsay recipes I've tried so far is that he explains the important part of the method in detail, so you can't go wrong.

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• yerots

  19 February 2009

  yerots rated this recipe

  

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• TJ

  06 August 2009

  TJ rated and commented on this recipe

  

  I made this with the suggested lemon and chive butter potatoes. Have lots of plates and bowls out to put everything in and don't forget to pre-heat the oven for the warm plate! It was delicious!

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• Elaine

  18 September 2009

  Elaine rated and commented on this recipe

  

  Absolutely delicious!

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Ingredients

• 2 sea bass fillets, about 140g each (see tips, below)
• 1 small head of broccoli
• 1 orange
• 6 tbsp olive oil
• 4 tbsp small capers
• 6 anchovies , roughly chopped
• 1 lemon

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Gluten-free

Ingredients

• 2 sea bass fillets, about 140g each (see tips, below)
• 1 small head of broccoli
• 1 orange
• 6 tbsp olive oil
• 4 tbsp small capers
• 6 anchovies , roughly chopped
• 1 lemon

PER SERVING

528 kcalories, protein 36g, carbohydrate 10g, fat 39 g, saturated fat 6g, fibre 4g, salt 2.97 g

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