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Citrus-spiked Sea Bass 

Gina Narramore

Gina Narramore

Author

Recipes

Ingredients

  • 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

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