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Sweet and sour fish with Sicilian orange salad

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Sweet and sour fish with Sicilian orange salad

Matt Tebbutt tops sea bass with a sweet raisin, crunchy pine nut and intense moscatel vinegar dressing. Serve with a fresh citrus salad.

Ingredients

For the salad

Method

  1. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water.

  2. Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes.

  3. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through.

  4. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne.

  5. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper.

  6. Serve the sea bass fillets with the sauce and salad on the side.