Sea Bass Roasted Over Citrus from The Happy Cook by Daphne Oz
Today’s recipe from Daphne Oz shows you that cooking fish in your home doesn’t have to be intimidating. Daphne’s recipe for Sea Bass Roasted Over Citrus from her latest cookbook, The Happy Cook, is flavorful, tangy and perfect for weeknight meals. If your Christmas Eve includes the traditional Italian Seven Fishes Feast, why not consider this recipe as part of your menu?
In The Happy Cook, Daphne Oz–author of the New York Times bestselling cookbook Relish and co-host of The Chew–is back with a cookbook filled with smart advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes that will transform the most nervous or reluctant novice into a happy, confident home cook. Daphne makes cooking fun and relaxing and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy. The Happy Cook is on sale now. Purchase a copy from your favorite retailer.
Sea Bass Roasted Over Citrus
Makes 4 servings
This is such a gorgeous and simple fish preparation, perfect for entertaining or treating yourself to a party of one. The citrus perfumes the fish from above and below, tenderizing and flavoring all the while. Pulling it out of the oven is a treat for the eyes as well as the mouth, with wheels of glowing orange, pink, and yellow surrounding the succulent white fish and garnished with a few sprigs of fresh herbs. These days, with less time to hover around a stove, I’m an especially big fan of fancy-looking dishes that are made entirely in the oven. With minimal preparation, this dish goes in easy and 20 minutes later comes out ready to present to the hungry horde . . . so you can do whatever domestic goddesses choose to with all that extra free time.
- 4 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 fresh oregano sprigs
- 3 garlic cloves—1 smashed and 2 thinly sliced
- 1 ruby red grapefruit, sliced into thin rounds
- 2 oranges, 1 halved and 1 sliced into thin rounds
- 2 limes—1 sliced into thin rounds,
- 1 zested and juiced
- 10 fresh thyme sprigs
- 1 1/3 pounds sea bass fillet (wild striped bass is also great)
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper (optional)
- Flaky sea salt to garnish (optional)
Preheat the oven to 475°F. In a small bowl, combine 2 tablespoons of the olive oil, the oregano, and smashed garlic and set aside to steep.
Grease a 9 x 13-inch baking dish with 2 teaspoons of the oil. Shingle the grapefruit, orange, and lime slices on the dish bottom. Scatter half the thyme sprigs over the fruit.
Set the fish fillet skin side down in the baking dish, squeeze both orange halves on top to release the juice, then drizzle the fish and citrus with the remaining 2 tablespoons oil. Rub generously with the sliced garlic (leave it on the fish to cook), and sprinkle everything with the salt and, if desired, pepper to taste. Scatter the remaining thyme sprigs over top.
Roast for 18 to 20 minutes, until the fish is firm around the edges, the sides of the fish are opaque, and the thickest part of the fish gives slightly when pressed.
Serve straight from the baking dish or transfer to a platter. Finish with the lime juice and zest, flaky sea salt if you have it, and spoon some of the oregano-scented oil on top.