Citrus-spiked sea bass
Fish can be tricky to cook on the barbecue, as it sticks to the grill. We’ve got around this by placing slices of orange directly on the barbecue and putting the fish on top – a simple but effective solution.
Serves 4 Prep 15 mins Cook 15 mins 2-3 large oranges 1 lemon, zested (use the juice below) 1 tbsp 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 1 lemon, juiced 4 tbsp olive oil 2 bags watercress handful small capers handful pitted green olives,
1 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 mins on each side (turning them carefully), or until the flesh flakes away easily when prodded.
2 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. PER SERVING 433 kcals, fat 21g, saturates 3g, carbs 8g, sugars 8g, fibre 3g, protein 52g, salt 0.9g