Friday, 20 June 2014

Citrus-Spiked Sea Bass

I have to admit that citrus-spiked sea bass sounds awfully fancy and posh but its one of the easiest ways of cooking fish I know.

Because the weather has been so lovely and the evenings are nice & long at this time of year I decided we should barbecue our sea bass the other evening - and it was a weekday!
Usually when we barbecue it takes us ages to decide when the coals are right for cooking - we always leave it too long and it then takes forever for us to cook something!

so choosing a week night might run the risk of a very late night!

And believe me I need my sleep or I'm very cranky the next day - just ask my colleague's!

Anyway all went well and we had a very nice meal!

Serves 2

2-3 oranges/lemons
Juice lemon
Tablespoon olive oil
2 sea bass - ask your fishmonger to gut & scale them for you
Hand full of fresh fennel
Fresh vine leaves - optional

Give you sea bass a quick rinse over and pat dry. Slash across the sides of the fish with a sharp knife- about 3 cuts each side and stuff the fennel into the inside of each fish.

Now make your marinade - simple take the zest of an orange &  lemon (I also added a little lime) and mix with the lemon juice & the olive oil. You can also add a little black pepper if you wish.

Rub you marinade into your fish - especially into the slashes on each side.

Now prepare your barbecue

First layer your vine leaves - as I said this is optional but it does add some extra protection to your fish & helps to slow the cooking process. We have loads of vines running rampant around our garden so it's easy for us to use them - you could also use bay leaves or fennel.

Next add your slice oranges & lemons

Place you fish on top and leave to cook for about 10-15 mins each side - depends on the heat of you barbecue

You can tell when your sea bass is done  the eyes will have turned white and the flesh will feel firmer to the touch.

We served our with a simple tartar sauce & roast tomato salad

To make the tartar sauce add 1 teaspoon capers; 2 small cornichons chopped; juice & zest lime and 1 large tablespoon mayonnaise. Mix together.

I roasted some vine tomatoes for 20 mins in a hot oven with some olive oil and then placed over crispy lettuce leaves. Use the olive oil left in the tomato cooking pan as the salad dressing.

And enjoy - a very simple way to have fish and this would work well with most fish and probably chicken as well.

Printable Recipe

 Sea bass