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Toasted Sea Bass and Oranges with Basil Yoghurt
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
The skin of the sea bass can be scored by cutting across it for an attractively crispy result.
Ingredients
3 150 ml 5 fl oz 1<
Method
- 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
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