During one of the coldest weeks of the winter my thoughts drifted towards the Summer months and the time when the bass are plentiful. This recipe is a wonderful Summer dish, fresh and allows the great flavour of the bass to win. You can use bream (gilthead or black) and I suspect this will taste great with freshly fried mackerel)

Serves 4
4 good fillet pieces of bass
1 orange
1 lemon
1 pink grapefruit
salt & pepper
Olive oil
2 shallots, very finely chopped
basil leaves (shredded)

Prepare the bass fillets by removing any pin bones and slicing the skin (which stops it curling and looks cool)
Peel the fruit and segment, removing all the pith, holding the fruit over a bowl to capture the juices.
Fry in olive oil, skin side down to crisp up, place in oven for 5 minutes
In the same pan fry the shallots for 1 minute
Add the fruit juices and reduce by a third
Pour in any juices from the fish
Add the fruit segments and a dash of goo olive oil
Then remove from the heat and pour over the fish
Sprinkle over shredded basil leaves

Wine: 2010 Muscadet Sur Lie, Domaine du Haut Bourg

Here I have slightly overcooked the fruit!

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