Sea Bass with Citrus Fruit – Cooking for Christmas 2010

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Sea Bass with Citrus Fruit - Cooking for Christmas 2010
The fish is perfectly complemented by the citrus fruits. We always think of putting lemon with fish but I had never thought of grapefruit and I was very surprised at the results. Simple but effective, the julienne strips were the time consuming part of the whole recipe. This can be cooked with one large fish or several smaller fish - 1 per person, just as effectively.
Prep Time 30 minutes
Cook Time 30 minutes
Servings
small fish per person
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
small fish per person
Ingredients
Instructions
  1. Remove the rind from the fruit with a vegetable peeler and cut into thin strips. Cover and set aside.
  2. Peel the pith from the fruits and over a bowl to catch the juice, cut out the segments of the grapefruit and orange and put to one side. Slice the lemon into thick rounds
  3. Preheat the oven to 190 C/375 F/Gas 5. Wipe the fish dry inside and out and season the cavity with salt and pepper. Make three diagonal slashes on each side. Reserve a few basil sprigs for the garnish and fill the cavity with the basil, half the julienne strips and the lemon slices.
  4. Dust the fish lightly with flour. In a roasting tin or flameproof casserole large enough to hold the fish, heat 2 tbsp of olive oil and cook the fish for about 1 minute until the skin just crisps and browns on one side.
  5. Add the halved shallots to the roasting tin.
  6. Place the fish in the preheated oven and bake for approx. 15 minutes. Turn the fish over and drizzle with the rest of the oil and bake for a further 10 - 15 minutes until the fish is cooked (the flesh should be opaque throughout).
  7. Transfer onto a warmed serving dish with the shallots.
  8. In the pan with the oil add the wine, julienne strips, and citrus juices, boil for 2-3 minutes then whisk in the butter.
  9. Reduce the heat and add the fruit to warm through. Spoon over the fish and garnish with the basil and some dill.
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