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whole fish with a citrussy fruit stuffing |
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Ingredients
- Serves 6
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Method |
1 lemon
1 orange
1 grapefruit
1 fish (seabass or any other similar fish), cleaned, about 1.400g
in weight
a large handful basil
a large handful dill
60ml dry white wine
plain flour for coating
3 tbsp extra virgin olive oil
6 shallots, peeled and halved
salt and freshly ground pepper |
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Remove
the rind from all 3 fruits and cut into julienne strips. Put
into a small bowl, cover and set aside. Remove the white pith
from the fruit and segment the orange and grapefruit, and
slice the lemon.
Preheat the oven to 190C/Gas mark 5. Wipe the fish dry and
season the cavity. Make 3 diagonal slashes on each side of
the fish and fill the cavity with the herbs, lemon slices
and half the julienne strips. Pour over the white wine, pass
the fish gently through flour and set aside. |
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Meanwhile
brush a ovenproof dish with extra virgin olive oil and place
the fish in the dish. Add the halved shallots. Place in the
oven and bake for 15 minutes. Turn the fish over and stir the
shallots and cook for a further 15 minutes. Remove the fish
from the dish and remove any of its cavity filling. Clean and
serve warm. |
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Preparation time: 25 minutes
Cooking time: 30 minutes |
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