Sweet and sharp seabass

A dazzling little starter for Christmas lunch. Impressive and refreshing, this recipe uses fresh citrus juice to ‘cold cook’ the fish – so no actual cooking needed. Make a few hours or a day ahead.

Release date: 21 Dec 2011

5 minutes

Credits

Role Contributor
Series ProducerJennifer Fazey
PresenterNigel Slater
Executive ProducerSimon Knight

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