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


2 or­anges, seg­mented 1 le­mon, juiced 4 tbsp olive oil 2 bags water­cress hand­ful small ca­pers hand­ful pit­ted green olives,

roughly chopped

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.