Sea Bass With Orange Butter
●2 whole seabass, descaled and gutted ●2 garlic cloves, crushed ●Handful of fennel tops and fronds ●1 lemon and 1orange ●125g unsalted butter ●2 tsp fennel seeds ●70ml white wine
season the inside of the fish and place the crushed garlic, fennel tops and ½ the lemon inside. Take a piece of strong kitchen foil roughly 35cm square and brush well with oil and a little butter. season one side of the fish with sea salt and black pepper and place on the foil. Create a foil tray by tweaking the sides of the foil and then season the other side of the fish and sprinkle over the fennel seeds, white wine and a squeeze of lemon juice. Fold up the sides to form a well-sealed parcel and cook under a medium-high grill for 20minutes.
To make the orange butter, add the zest of the orange and lemon and the orange juice to the rest of the butter, roll up in cling film to form a cylinder and refrigerate to harden. when ready, open the fish parcel and put on a serving plate. Top with a slice of the hard orange butter and sprinkle over fennel fronds. serve with a salad of fennel and rocket.