Pan-Roasted Sea Bass with Citrus and Avocado Oil

Ingredients for Pan-Roasted Sea Bass with Citrus and Avocado Oil

• 2 oranges

• 2 pink grapefruits

• Kosher salt, freshly ground pepper

• 110g skinless fillets white or Mexican sea bass or grouper (about 1" thick)

• 1 tablespoon grapeseed oil

• 1 avocado, halved, pitted, peeled, cut into wedges

• 60ml avocado oil

• Ingredient info: Avocado oil is sold at some supermarkets, at natural and specialty foods stores, and at spectrumorganics.com.

How to make Pan-Roasted Sea Bass with Citrus and Avocado Oil

Preheat oven to 232°C. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 120ml juices. Return segments and juices to bowl. Season with salt and pepper.

Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4-5 minutes.

Turn fish, transfer to oven, and roast until just opaque in the centre, 3-5 minutes.

Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.