Sea bass with citrus fruits

Instructions

1. With a vegetable peeler remove the rind from from the grapefruit, orange and lemon. Cut into thin julienne strips, cover and set aside. Peel off the white pith from the fruits and working over a bowl to catch the juices, cut out the segments from grapefruit and orange and set aside for the garnish. Slice the lemon thickly.
2. Preheat the oven to 190 C. Wipe the fish dry inside and out. Season the cavity with salt and pepper. Make three diagonal slashes on each side. Reserve 3 basil leaves for the garnish and fill the cavity with the remaining basil, the lemon slices and half the julienne strips of citrus rind.
3. Dust the fish lightly with flour. In a roasting pan or flame-roof casserole, large enough to hold the fish, heat 30 ml. of the oil over a medium high heat. Cook the fish for about a minute, until the skin just crisps and browns on the side. Add the shallots.
4. Place the fish in the oven and bake for 15 minutes. Then carefully turn the fish over and stir the shallots. Drizzle the fish with the remaining oil and bake for further 15 minutes.
5. In a small pan add the wine and 2-3 tbsp of the fruit juices. Bring to the boil over a high heat. stir in the remaining julienne strips of citrus rind and boil for 3-5 min. Then whisk in the butte. Stir and set aside.
6. Carefully transfer the fish to a heated spring dish. Remove and discard the cavity stuffing.
7. Spoon the shallots and sauce around the fish and garnish with dill and reserved basil and grapefruit and orange segments.

• Servings : 2
• Ready in : 45 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, Fish and Seafood
• Ingredient : All-purpose flour, Basil, Basil leaves, Butter, Dill, Dill springs, Flour, Grapefruit, Ground black pepper, Lemon, Olive oil, Orange, Pepper, Salt, Sea bass, Shallot, Sunflower oil, Trout, White wine