Pan-Roasted Sea Bass with Citrus and Avocado Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon grapeseed oil
- 4 tablespoons avocado oil
- kosher salt, freshly ground pepper
- 2 oranges
Preparation Preheat oven to 450°F. 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 1/2 cup 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 center, 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. Per serving: 415 calories, 25 g fat, 13 g carbohydrates Nutritional analysis provided by Bon Appétit
Preparation Preheat oven to 450°F. 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 1/2 cup 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 center, 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. Per serving: 415 calories, 25 g fat, 13 g carbohydrates Nutritional analysis provided by Bon Appétit
