- 4 oranges
- 4 blood oranges
- 4 limes
- 4 lemons
- 2 ruby grapefruit
- 25g / 1oz basil
- 225g / 8oz butter (cut into cubes)
- 1 teaspoon of confectioners sugar (optional)
- 15 ml / 1 tablespoon of olive oil for deep frying
- 4 100g / 4oz sea bass fillets
- Peel and segment all your citrus fruit over a bowl to collect any escaping juice. Set the segments aside to add to your sauce later.
- Squeeze the centers of the citrus fruits over the same bowl extracting as much juice as possible.
- Pour the juice through a sieve to remove any pips. This should leave you with about a pint of zesty citrus flavoured liquid with which to make your sauce.
- To make the sauce pour the juice into a pan and reduce by about a third. Add the basil to the warm juice and set aside to infuse. Keeping a few of the basil leaves aside for garnish later.
- To cook the fish heat a large non stick pan on a moderate heat then add the oil. Gently place the bass in the pan and cook slowly skin side down for about 5 minutes till the skin is golden, crispy, and the fish is cooked 90% of the way through.
- Remove the pan from the heat and flip the sea bass over allowing the fish to finish cooking in the residual heat.
- To finish the sauce bring the juice back up to the boil and whisk in the diced butter then pass the sauce through a sieve to remove the basil.
- Next taste your sauce and if you like it a little sweeter than whisk in the confectioners sugar.
- Add the reserved citrus segments back to the sauce to warm them through.
- To serve spoon a generous amount of the sauce and citrus segments into the center of 4 plates. Top with the crispy seabass and garnish with basil leaves.
alternative fish – sea bream or snapper