This whole fish dish with a citrus twist is sure to impress guests …
I don’t often say that I’m proud of a recipe, but this one deserves my pride. You can easily swap the whole fish for fillets if you prefer — my fishmonger just had a beautiful selection that I couldn’t resist. Don’t be put off by the idea of making a beurre blanc; it’s much simpler than it sounds, and everyone should try it at least once. As a lazy cook, I would never make anything too demanding. My version skips the wine in favour of orange and lime juice, mainly because I rarely have an open bottle at home (I know, shocking) but also because the flavours, in my opinion, are better. @kittycoles
Serves 4
Ingredients
• 100ml orange and lime juice (combined), plus the zest for serving
• 2 tbsp white wine or cider vinegar
• A small piece of ginger, finely grated
• 1 small garlic clove, finely chopped
• 1 small shallot, finely chopped
• 150g very cold salted butter, cubed
• Salt and pepper For the fish
• 1 x 800g sea bass or bream (or any whole fish you prefer)
• Flaky sea salt and freshly ground black pepper, plus a small bunch of fresh thyme (optional)
• Olive oil
Method
1. Preheat the oven to 190°C fan, 210°C.
2. Combine the orange and lime juice, vinegar, ginger, garlic, and shallots in a saucepan over medium-high heat. Bring to a simmer and cook until the liquid has reduced to about 2 tablespoons (this takes about 5–10 minutes).
3. Strain the mixture through a sieve to remove the solids, then return the liquid to the pan. Reduce the heat to its lowest setting.
4. Whisk in the butter, one cube at a time, ensuring the previous cube has melted and emulsified before adding the next. Keep the heat low — if the sauce starts to look greasy or separates, remove it from the heat and continue whisking until it comes back together.
5. Once about half the butter has been incorporated, you can add two cubes at a time. The sauce should become thick, glossy, and able to coat the back of a spoon. Be patient; this step may take 10–15 minutes.
6. Stir in the lime and orange zest, then season to taste. Add a splash of vinegar or orange juice if needed. Set aside.
7. Pat the sea bass dry with kitchen paper to ensure crisp skin. Place it on a baking tray lined with baking paper.
8. Use a sharp knife to make 3–5 diagonal slits (depending on the size of the fish) on each side. Season the cavity with salt and stuff with thyme, if using.
9. Drizzle generously with olive oil and rub it all over to coat the fish evenly.
10. Bake for about 15 minutes (or longer if your fish is larger than 800g). Turn the oven to its highest grill setting and grill the fish on the top shelf for 4–6 minutes, or until the skin bubbles and crisps. Watch closely, as grill temperatures vary. Transfer the fish to a warm serving platter. Gently reheat the butter sauce and pour it over the fish.
11. Serve immediately with new potatoes, a herb salad, or your favourite greens.