Fillet of Line caught Wild Sea Bass
with Orange, Dill & Green Peppercorn Sauce

To serve 4

4 fillets of Wild Line Caught Sea Bass (6-8 oz fillets)
½ pt fresh orange juice
1 small bunch of dill
1 level teaspoon of green peppercorns (in brine, not dried)
1/3 pint double cream
3 oz butter
16 orange segments and confit zest
4 pieces picked dill
olive oil for cooking

Method

1. Place orange juice in a saucepan and reduce by three-quarters to a syrup add cream reduce by half, whisk in butter which has been roughly cut up in small cubes, add slightly squashed green peppercorns and season with salt and pepper. Set aside, keep warm.
2. Take the 4 bass fillets and remove any remaining bones. Season with salt and pepper and dust lightly with plain flour. Sauté fillets in olive oil skin side down first to golden brown, turn over carefully and sauté until golden brown. A couple of minutes on each side should do it depending on thickness. Keep warm
3. Bring the reserved sauce almost back to a boil and add the chopped dill just before serving.
4. Either in a large pan or on a flat top sauté the bass fillets to a golden brown on each side.
5. Place a fillet on your plate, skin side up.
6. Pour the sauce around the fish and garnish with orange segments, orange confit and a sprig of dill on top.

Notes: Always make sure your SEA BASS is line caught. There is great controversy about what they call “pair trawling” for sea bass which catches and kills dolphins whilst fishing for Sea Bass.

Orange confit is orange rind that has been thinly cut into strips, blanched in boiling water, refreshed then simmered in sugared water to sweeten the rind and preserve it.
If sauce is too thick then thin with a little water, if too thin then reduce a little.