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best pan for fish

Crispy Citrus Sea Bass

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x


  • 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


  1. 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.
  2. Squeeze the centers of the citrus fruits over the same bowl extracting as much juice as possible.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the pan from the heat and flip the sea bass over allowing the fish to finish cooking in the residual heat.
  7. 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.
  8. Next taste your sauce and if you like it a little sweeter than whisk in the confectioners sugar.
  9. Add the reserved citrus segments back to the sauce to warm them through.
  10. 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