Citrus-spiked Sea Bass
Enjoy this citrus-spiked Sea Bass this summer with a light salad for an evening meal!
- COOK 15 Mins
- LEVEL easy
- BATCH Serves 4
- 2-3 large oranges zest
- 1 lemon (use the juice below)
- 1 tbs 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
- 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 minutes on each side (turning them carefully), or until the flesh flakes away easily when prodded.
- 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 taken from BBC Good Food