Toasted Sea Bass and Oranges with Basil Yoghurt


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The skin of the sea bass can be scored by cutting across it for an attractively crispy result.


  • 3 large oranges
  • 150 ml (5 fl oz) natural yoghurt
  • 1<


  • To segment the oranges, top and tail the fruits using a serrated edged knife. The rind and pith can now be removed by cutting in a sawing motion down the sides. To release the segments, simply cut between each membrane and place the segments on a baking tray.
  • Pour the yoghurt into a food processor or blender with the basil leaves. Blend until smooth, seasoning with