whole stuffed fish with zesty stuffing
SERVES: 6
1 whole fish (about 3 pounds) cleaned and scaled. Try for sea bass, red snapper or whatever your fishmonger suggests
1 orange
1 lemon
1 small grapefruit
handful of fresh basil sprigs
all-purpose flour
3 tablespoons of olive oil
1 small onion, finely chopped
1/2 cup fennel bulb, finely chopped (optional)
4 tablespoons white wine
1 tablespoon butter
salt and pepper
Use a citrus zester to take long strips of skin from your fuit. If you don't have one, just use a vegetable peeler to take of strips then carefully slice them into julienne strips.
Do this for all the fruit and set to one side.
Cut the pith off the fruit and cut out each segment of the orange and the grapefruit. Just slice the lemon into thick slices. Work over a bowl to catch any juice.
Preheat your oven to 375F.
Rinse your fish inside and out with cold water. Dry it thoroughly with sturdy paper towels.
Wipe inside as well and season with salt and pepper.
Use a sharp knife and make 3 diagonal cuts in each side of the fish.
Arrange your basil, half your zest, and lemon slices the along whole length of the cavity.
Take a large frying pan or roasting pan that can be used on your cook top and add your olive oil. Bring it up to a medium to high heat.
Sieve a little flour over the fish and put it into your pan. Cook it on each side for about a minute, just to crisp the skin. Turn it carefully so as not to lose the stuffing.
Slide your fish into a roasting pan (if you aren't already using one) sprinkly over with the onions and fennel (if using) and bake for about 15 minutes.
Carefully turn your fish over and pour a little olive oil over. Cook for another 15 minutes.
Check the fish is cooked and transfer to a heated serving platter. Take out the stuffing and throw it away.
Take the roasting pan and add the wine and 3 tablespoons of the fruit juices. Bring it to the boil stirring all the while. Add the remaining citrus strips and let it boil for a few minutes.
Whisk in the butter to make a luscious sauce.
Spoon the roasted onions, the orange and grapefruit segments, and citrus sauce around the fish and serve hot straight to the table.
It looks fantastic!
