Oven Baked Rod and Line caught Seabass with Basil Butter
For the butter:
100g unsalted butter
Handful of fresh basil leaves roughly chopped
Salt and pepper
1 tablespoon of orange juice. You can use lemon if you prefer but the orange flavour is a nice change and complements the basil wonderfully
For the fish:
Knob of butter
Glug of olive oil
4 rod and line caught seabass fillets, ensuring all bones have been removed. Any white fish such as rod and line or static net caught pollack or pouting or could be used. Take a look at the Great Dorset Seafood campaign pages to find out more on responsible sourcing of seafood www.greatdorsetseafood.org.uk/directory. The cooking time will depend on the thickness of the fish you have chosen
Plain flour for dusting
Boiled and thickly sliced waxy potatoes
For the butter put the butter, orange juice, basil and a seasoning of salt and pepper into a food processor and blend until smooth. Put onto cling film and roll into a sausage. Put in the fridge to chill until firm.
For the fish preheat the oven to 180C / gas 4. (You don’t want the oven too hot as this can make the fish toughen)
Put the oil and butter into an oven proof frying pan or on a baking tray that the fish can fit in. Pop into the oven to get nice and hot.
Dust your fillets in a little plain flour.
Turn your fillets in the hot butter and oil so they are coated on both sides. Put back in the oven skin side down. Bake for approximately 10 minutes. The fish will feel firm to the touch when ready.
To serve slice a round off the chilled basil butter and put on top of the fish. Return to the oven briefly so that it melts into the fish. Arrange your sliced potatoes on the plate, top with a fillet of seabass, drizzle with any butter left in the pan and arrange some steamed greens to one side. Garnish with a slice of orange for squeezing (or lemon if used in the butter).
Tuck in and enjoy!
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