Citrus-spiked sea bass

Citrus-spiked sea bass

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(1 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal433
  • fat21g
  • saturates3g
  • carbs8g
  • sugars8g
  • fibre3g
  • protein52g
  • salt0.9g
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Ingredients

  • 2-3 large oranges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • zest 1 lemon (use the juice below)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 x 300g whole small sea bass, scaled, gutted and slashed a few times down each side

For the salad

  • 2 orange, segmented
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 bags watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • handful small capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • handful pitted green olives, roughly chopped

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.

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Comments (1)

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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