Serious Citrus Sea Bass from Hornbrook Kitchen


This week’s recipe of the week is a fishy affair with Hornbrook Kitchen’s Seriously Citrus Sea Bass.  I can’t wait to give this a try with the citrus fruit adding an extra dimension to the palette!

For more information follow HornBrook Kitchen on Twitter and Instagram.  Tom recently answered a 10 Questions Interview for Eating Exeter, read it here!

You can also follow Tom’s personal accounts on Twitter and Instagram too.

Serves 2

Cost: £5.65

Great as a light lunch to impress a friend.

fish

Ingredients:

1xwhole sea bass
½ orange
½ lemon
½ lime
25g chopped parsley
25g chopped chives
25g unsalted butter
4 Tbsp.olive oil
8 x new potatoes
Salt & Pepper

Method:

Start by putting on the new potatoes on to boil as these will take the longest, they will
need about 20-25 minutes in salted boiling water.

Slice the citrus fruits into rings and leave to one side.

Now it is time to clean and gut your fish. Remove the guts from the bass by cutting down the middle of the belly and pulling them out. Cut off the fins with a pair of scissors and use the back of the knife to remove any scales, then wash the bass under a tap. If you are not happy about doing this then ask your fish monger to do it for you.

When the fish is clean, stuff with half of the fruit and herbs. Then place the fish on to
the remaining fruit on a grease proof oven tray. Season with herbs, salt, pepper and a good glug of olive oil. Use 12.5g of butter split in to small knobs, and dot this around the fish. Cook for around 10-12 minutes at 200’c.

Drain of the potatoes and add the rest of the herbs, butter and a pinch of salt and pepper. Serve the whole fish on a plate, with the potatoes and a few dressed leafs.

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