Red Bream with a Citrus Dressing

Name: Red Bream with a Citrus Dressing
Cuisine: British
Ingredients: 4 × 175 g/6 oz fillets of red bream; 30 ml/1 fl oz olive oil; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 40 g/1½ oz melted unsalted butter; 3 oranges; 2 lemons; 250 ml/9 fl oz fish stock; 100 ml/3½ fl oz dry white wine; 115 g/4 oz unsalted butter; 450 g/1 lb picked and washed spinach; 2 shallots finely chopped; 2 plum tomatoes, blanched, seeded and cut into small dice; 2 spring onions sliced; 16-20 leaves fresh marjoram

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Once again this dish is suitable with many other fish: try it with salmon, halibut or John Dory. There are a lot of people who do not like fruit with either fish or meat, but if you are one of these please do not write this off; try it first, you may be surprised. We all know lemon works with fish, and so does a dressing like this.

Ingredients

4 × 175 g/6 oz fillets of red bream
30 ml/1

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Ensure that all of the scales and bones are removed from the bream then cut 6 or 8 slashes in the skin. Grease a grilling tray with the olive oil, season the meat side of the fillets and place them meat-side down on the tray. Brush the skin side with 40g/1½oz of melted butter and season the skin too.

Zest one orange and one lemon; cut the zest into a fine julienne. Place the zest in a s