ingredients
serves 6
1 small grapefruit
1 orange
1 lemon
1 sea bass, about 3 pounds, cleaned and scaled
6 fresh basil sprigs
All purpose flour, for dusting
3 tbsp olive oil
4 - 6 shallots, peeled and halved
4 tbsp dry white wine
1 tbsp butter
salt and freshly ground black pepper
fresh dill, to garnish
method
1. With a vegetable peeler, remove the rind from the grapefruit, orange and lemon. Cut into julienne strips, cover and set aside. Peel off the white pith from the fruits and, working over a bowl to catch the juices, cut out the segments from the grapefruit and orange and set them aside for the garnish. Slice the lemon thickly.
2. Preheat the oven to 190°C/375°F/. Wipe the fish dry inside and out and season the cavity with salt and pepper. Make three diagonal slashes on each side. Reserve a few basil sprigs for the garnish and fill the cavity with the remaining basil, the lemon slices and half the julienne strips of citrus rind.
3. Dust the fish lightly with flour. In a roasting tray or flameproof casserole large enough to hold the fish, heat 2 tbsp of the olive oil over a medium-high heat and cook the fish for about 1 minute until the skin just crisps and browns on one side. Add the halved shallots to the roasting tin.
4. Place the fish in the preheated oven and bake for about 15 minutes, then carefully turn the fish over and stir the shallots. Drizzle the fish with the remaining oil and bake for a further 10 - 15 minutes until the flesh is opaque throughout.
5. Carefully transfer the fish to a heated serving dish and remove and discard the cavity stuffing. Pour off any excess oil and add the wine and 2 - 3 tbsp of the fruit juices to the pan. Bring to the boil over a high heat, stirring. Stir in the remaining julienne strips of citrus rind and boil for 2 - 3 minutes, then whisk in the butter. Spoon the shallots and sauce around the fish and garnish with fresh dill and the reserved basil and grapefruit and orange segments.
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