Spiced Sea Bass with Citrus Butter Sauce

Spiced Sea Bass with Citrus Butter Sauce

Spiced Sea Bass with Citrus Butter Sauce excerpted from The Little Citrus Cookbook by Catherine Phipps. Photography by Mowie Kay.

The Little Citrus Cookbook by Catherine PhippsThe Little Citrus Cookbook offers 40 recipes for everything from fresh summer salads, to Mediterranean-inflected meat dishes, to the perfect lemon drizzle cake.

Whether you’re looking for zingy new ways to use up lemons, limes, and oranges, or to discover the sweet, sour, bitter, and umami-enhancing flavors of yuzu, bergamot and pomelo, there’s something here for everyone.

Straightforward and easy to follow, Catherine Phipps’ recipes work perfectly every time – these gorgeous recipes are sure to become classics in your collection.

Features sweet and savoury recipes using lemons, limes, oranges and grapefruit.

The Little Citrus Cookbook by Catherine Phipps is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

Spiced Sea Bass with Citrus Butter Sauce

The spicing here is fragrant rather than hot and has a vaguely Middle Eastern feel to it, so you could simply serve it with rice or couscous instead of the chickpeas and greens if you prefer.

Serves 4

4 sea bass fillets, skin on

1 tbsp olive oil

30g/2 tbsp butter

2 garlic cloves, finely chopped

Finely grated zest and juice of 2 lemons

Juice of 1 large orange

100ml/7 tbsp water

Sea salt and freshly ground black pepper

For the rub

1 tsp flaky sea salt, pounded

½ tsp ground cardamom

¼ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground white pepper

¼ tsp garlic powder

¼ tsp ground turmeric

To serve

350g/12oz spring greens, very finely shredded

350g/2½ cups cooked chickpeas (garbanzo beans)

Blot the sea bass fillets and lie skin-side down on kitchen paper. Combine all the rub ingredients and sprinkle evenly over the fillets. Press lightly.

Before you start frying the fish, cook the spring greens. Wash thoroughly, then put in a large lidded saucepan without shaking off too much water. Cover and heat gently until the greens have wilted down and are just al dente – they should be a fresh, bright green.

Heat the olive oil in a large frying pan. When hot, add the sea bass fillets, skin side down, and fry for a couple of minutes. Flip over and cook for a further 30 seconds. Remove from the frying pan and keep warm.

Add the butter, garlic, lemon zest and juice and orange juice to the pan. Turn up the heat and let the mixture bubble until you have a glossy, syrupy sauce. Pour into a jug.

Deglaze the pan with the water. Add the chickpeas and spring greens and stir to pick up any flavour residue. Season with salt and pepper.

Serve the fish with the chickpeas and greens, and the sauce spooned over.

Recipe reprint with permission from Hardie Grant Books.

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