Blood Orange Seared Sea Bass

Blood Orange Seared Sea Bass served in a black pan next to a dish of cooked broccoli
  • 4 servings
  • 20 minutes to prepare
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  • 4 blood oranges
  • 4 sea bass
  • A drizzle of olive oil
  • 8 spring onions, sliced into matchsticks
  • 50g fresh ginger, peeled and finely sliced inot matchsticks
  • 1tsp honey
  • Salt and pepper
  • To Serve
  • 150g tenderstem broccoli
  • 1tbsp sea salt
  • 1 blood orange, zest only
  • 1tsp nigella seeds


A zesty way to enjoy sea bass fillets, with a moreish blood orange sauce. You can swap the sea bass for mackerel fillets if you wish, as the citrus complements it well as it cuts through the oily fish.

  1. Peel 3 blood oranges and slice into 1 cm rounds, then juice the remaining blood orange. Lightly score the skin of each sea bass fillet. Season with salt and pepper.
  2. Heat a non-stick frying pan over a high heat. Add a drizzle of olive oil. Add the sea bass fillets skin side down and cook for 3 minutes or until the skin is crispy. Turn each fillet over and cook for a further minute, before removing from the pan.
  3. Add a drizzle of olive oil to the pan, then add the spring onion and ginger, cook over a medium-high heat for 1 minute.
  4. Add the sliced blood oranges, juice and honey. Bring to the boil and cook for 2 minutes. Set to one side to keep warm.
  5. Bring a pan of salted water to the boil. Add the tenderstem broccoli and cook for 5 minutes or until tender, then drain. Then mix the sea salt and blood orange zest in a bowl.
  6. To serve, divide the cooked ingredients between 4 plates and top with the sea bass fillets. Spoon over the sauce and sprinkle the tenderstem with the blood orange salt mixture. Garnish with Nigella seeds.