Pan-fried sea bass with citrus-dressed broccoli

Pan-fried sea bass with citrus-dressed broccoli

  • 1
  • 2
  • 3
  • 4
  • 5
(42 ratings)

Prep: 15 mins Cook: 15 mins

More effort

Serves 2

A restaurant-quality fish supper, ready in just half an hour

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal528
  • fat39g
  • saturates6g
  • carbs10g
  • sugars9g
  • fibre4g
  • protein36g
  • salt2.97g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 sea bass fillets, about 140g each (see tips, below)
  • 1 small head of broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 orange
    Orange

    Orange

    or-ange

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

  • 6 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 tbsp small capers
    Capers

    Capers

    kay-per

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

  • 6 anchovies, roughly chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 lemon
    Lemon

    Lemon

    le-mon

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
clparkerhalliday
28th Sep, 2010
Absolutley blooming delicious!
janhill2
27th Aug, 2010
This was my first attempt at Sea Bass and Gordon's recipe was fab. My hubby gave me 10 out of 10!! I'll make this a regular treat now.
cingor
8th Apr, 2010
The recipe below is much easier and much more delicious http://www.simplyrecipes.co.uk/1/post/2010/04/miso-chilean-sea-bass.html
millivanilli
4th Apr, 2010
4.05
Have cooked this twice. It's a bit fiddly if you are an amateur - like me :-) but taste is great - of course! Easier with two pairs of hands ! Enjoy !
ecollins
18th Sep, 2009
5.05
Absolutely delicious!
tarajbask
6th Aug, 2009
5.05
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!
sophiezest
19th Feb, 2009
5.05
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.
carriedownie
18th Feb, 2009
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!
roger100
1st Feb, 2009
5.05
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..

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?