Ingredients
4 sea bream small, gutted and cleaned
2 Knorr Fish Stock Cubes
2 tablespoons olive oil
1 teaspoon coriander seeds to taste
3 bay leaves
4 oranges quartered
coriander leaves Fresh
rock salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Stainless saucepan for sauces, reductions, emulsifications
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Stainless saucepan for sauces, reductions, emulsifications
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Make your seasoning with the Knorr Fish Stock Cubes and a little olive oil mixed together to make a paste. Place coriander seeds on a chopping board and crack them with the side of a knife (fresh coriander would burn, hence why we use the seeds). Add to the paste. Massage the paste on both sides of the fish and in the cavity. Place the fish in a fish cage, add the bay leaves and cook for around 10 minutes, leaving the skin on to help protect the fish. Turn over regularly. Put the oranges on a hot griddle pan to caramelise for about 10 minutes, turning them over regularly. Place your fish on a platter. Add some olive oil, some salt crystals, squeeze some of the warm juice from the oranges over the fish and garnish with fresh coriander. Garnish the plate with orange pieces and serve.