Ingredients for Pan-Roasted Sea Bass with Citrus and Avocado Oil

• 2 oranges

• 2 pink grapefruits

• Koshersalt, nymalen peppar

• 110g skinless fillets white or Mexican sea bass or grouper (about 1" thick)

• 1 tablespoon grapeseed oil

• 1 avocado, halved, pitted, peeled, cut into wedges

• 60ml avocado oil

• Ingredient info: Avocado oil is sold at some supermarkets, at natural and specialty foods stores, and at spectrumorganics.com.

Preheat oven to 232°C. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 120ml juices. Return segments and juices to bowl. Season with salt and pepper.

Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4-5 minutes.

Turn fish, transfer to oven, and roast until just opaque in the centre, 3-5 minutes.

Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

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