CITRUS-SPIKED SEA BASS

Citrus-spiked sea bass image

Places oranges on your barbecue to stop your fish from sticking- serve with a lemony salad with capers, green olives and watercress

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 10

Ingredients

2-3 large oranges
zest 1 lemon (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
juice 1 lemon
4 tbsp olive oil
2 bags watercress
handful small capers
handful pitted green olives , roughly chopped

Steps:

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.
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.

Nutrition Facts : Calories 433 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium