Sea Bass With Orange But­ter

Look (UK) - - FOOD -

●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.

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