Recipes.

Spiced Sea Bass with Citrus Butter Sauce

By Catherine Phipps


I Quit Sugar - Spiced Sea Bass
Photo by: Mowie Key
  • 4 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
I Quit Sugar - Spiced Sea Bass
Photo by: Mowie Key

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.  

Servings: 4
Preparation: 10 mins
Cooking: 15 mins

Ingredients

  • 4 sea bass fillets, skin on.
  • 1 tablespoon olive oil.
  • 2 tablespoons butter.
  • 2 garlic cloves, finely chopped.
  • 2 lemons.
  • 1 large orange, juiced.
  • 100 ml water.
  • Sea salt and freshly ground black pepper.

For The Rub

  • 1 teaspoon flaky sea salt, pounded.
  • 1/2 teaspoon cardamom, ground.
  • 1/4 teaspoon cinnamon, ground.
  • 1/4 teaspoon ginger, ground.
  • 1/4 teaspoon white pepper, ground.
  • 1/4 teaspoon garlic powder.
  • 1/4 teaspoon turmeric ground.

To Serve

  • 350 g spring greens, very finely shredded.
  • 2 1/2 cups cooked chickpeas.

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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


Note

This is an edited extract from Citrus by Catherine Phipps, published by Quadrille, RRP $39.99 and is available in stores nationally.Citrus CVR (1)

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.

Ingredients

  • 4 sea bass fillets, skin on.
  • 1 tablespoon olive oil.
  • 2 tablespoons butter.
  • 2 garlic cloves, finely chopped.
  • 2 lemons.
  • 1 large orange, juiced.
  • 100 ml water.
  • Sea salt and freshly ground black pepper.

For The Rub

  • 1 teaspoon flaky sea salt, pounded.
  • 1/2 teaspoon cardamom, ground.
  • 1/4 teaspoon cinnamon, ground.
  • 1/4 teaspoon ginger, ground.
  • 1/4 teaspoon white pepper, ground.
  • 1/4 teaspoon garlic powder.
  • 1/4 teaspoon turmeric ground.

To Serve

  • 350 g spring greens, very finely shredded.
  • 2 1/2 cups cooked chickpeas.

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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

Note

This is an edited extract from Citrus by Catherine Phipps, published by Quadrille, RRP $39.99 and is available in stores nationally.Citrus CVR (1)

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