POACHED SEA BASS RECIPES

Steps:

• Preheat oven to gas mark 5/190°C (170°C in a fan oven). Wash sea bass inside and out and pat dry with kitchen paper. Make about 3-4 slashes across the flesh of the fish, line a roasting tin with foil and sit fish on it. Mix together the olive oil, lemon juice and thyme and season the sea bass with sea salt and freshly ground black pepper. Drizzle all over the fish, tucking into the slashes. Put into oven and roast uncovered for about 20-30 mins – the flesh should feel firm to the touch and should be flaky and white. Remove from the oven and leave to rest for 5 mins before serving. To serve, flake the sea bass with a fork and serve with fresh lemon slices and a crisp green salad.

Steps:

• Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit.
• In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture.
• Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once.
• Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve.
• The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream.