Sweet and sour fish with Sicilian orange salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Matt Tebbutt tops sea bass with a sweet raisin, crunchy pine nut and intense moscatel vinegar dressing. Serve with a fresh citrus salad.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the salad
- 3 oranges, peeled and segmented, 1 peel retained to blanch
- 1 fennel bulb, thinly sliced
- 2 tbsp olive oil
- handful fresh flatleaf parsley, leaves only
- small bunch fresh mint, leaves only
- pinch dried oregano (preferably Sicilian)
- 1 tbsp pink peppercorns
- 3 tbsp baby capers
- 8 large caper berries on stalks
- 4 whole anchovies packed in salt, roughly chopped
- salt and freshly ground black pepper
Method
Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water.
Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes.
Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through.
Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne.
Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper.
Serve the sea bass fillets with the sauce and salad on the side.
