Sea Bass with Orange Sauce
Serves 6
Ingredients:
6 x 125g/4oz sea bass fillets
4 tbsp olive oil
salt and ground black pepper
finely chopped parsley to garnish
new potatoes or rice to serve
For the orange sauce
1 tsp cornflour (cornstarch)
300ml/½ pint/1¼ cups double (heavy) cream
finely grated zest and juice of 2 oranges
salt and ground black pepper
Method:
1 Score the skin of the sea bass 3 or 4 times with a knife. Season lightly with salt and pepper.
2 Heat the oil in a large frying pan over a medium heat. Add the sea bass, skin-side down, and press down with a spatula to flatten the fish. Cook for 3–4 minutes until the skin is crisp and golden, the turn the fish over and cook the other side for 2 minutes. Remove and keep warm.
3 Blend the cornflour with a little cold water in a small pan, then stir in the cream and orange zest and juice. Cook over a low heat, stirring, until slightly thickened. Simmer gently for 2–3 minutes and season to taste.
4 Divide the sea bass among six serving plates. Pour a little sauce around the fish and sprinkle with parsley. Serve with new potatoes or boiled rice.
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