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Seared sea bass with blood orange and spring onion salad
ОглавлениеServes 4
4 blood oranges
1 bunch of spring onions, cut into 2.5cm (1in) lengths
200g (7oz) mixed salad leaves
1 tbsp olive oil
4 × 125g (4½oz) sea bass fillets, all bones removed
1 bunch of basil, leaves only
Salt and black pepper
For the dressing
25ml (1fl oz) white wine vinegar
Pinch of caster sugar
110ml (4fl oz) extra-virgin olive oil
Farmed sea bass has become widely available in recent years, but if you can get hold of line-caught bass it’s definitely worth the extra cost. Blood oranges are a beautiful deep red colour and have a much more distinctive flavour than regular oranges (although you could use these as an alternative). They go well in savoury dishes and salads.
Peel three of the oranges and break the segments into a large bowl along with the spring onions. Season with salt and pepper, then add the salad leaves and toss together. Set aside.
To make the dressing, squeeze the juice from the remaining orange into another bowl and mix with the vinegar and sugar. Whisk in the extra-virgin olive oil until fully incorporated. Drizzle a little of the dressing over the prepared salad and toss together to coat.
Pour the olive oil into a non-stick frying pan set over a high heat. Place the sea bass fillets in the pan, skin side down, and sear for 3–4 minutes or until the sides of the fish start to brown. Turn over, cook for 1 more minute, add half the basil and remove from the heat, keeping the fish in the pan to allow them to carry on cooking in the residual heat. Set aside.
Divide the salad between plates, then lift the sea bass fillets from the pan and place on top of the salad. Scatter with the remaining basil, drizzle over the rest of the dressing and serve.