This is a quiet kind of dish. Fresh fish, gentle citrus, and a salad that stays sharp and simple. Everything feels light, clean, and easy to put together.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Servings
2 servings
Ingredients
Instructions
- Start with the fish.
- Slice the orange and half of the lemon thinly.
- Lay the citrus slices in a small baking dish.
- Place the sea bass on top.
- Drizzle the fish with 2 tbsp olive oil.
- Season with 1 tsp salt and ½ tsp black pepper.
- Roast at 190°C / 375°F until the fish turns opaque and flakes easily.
- While the fish cooks, make the salad.
- Place the arugula in a bowl.
- Mix the remaining 1 tbsp olive oil with lemon juice and honey.
- Season with the remaining ½ tsp salt and ¼ tsp black pepper.
- Toss lightly.
- Lift the fish from the citrus.
- Serve with the arugula salad on the side.
- Spoon a little of the warm citrus juice over the top.
Typical Mistakes:
Too much heat dries the fish.
Too much dressing dulls the salad.
Also worth trying: Grilled Shrimp and Pork Meatballs with Watermelon Cucumber Salad, Smoked Grilled Salmon with Arugula Salsa and Roasted Celery Root, Quick Grilled Salmon Skewers with Lime and Spices
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