Baked Fish with Citrus Oil

Every decent fish should swim. In the sea, aquarium, oil. Our task is to provide access to the lemon-orange river in the oily banks.

Ingredients

• 1 large fish (trout, halibut, sea bass) weighing 2 kg
• 200 g butter
• 2 lemons
• 2 limes
• 2 oranges
• olive oil
• salt, freshly ground black pepper

Directions

1. For citrus oil, bring the butter to room temperature. Remove the zest from half of the citrus fruits with a fine grater and squeeze the juice. Mix butter with 3 tsp. citrus juice and zest, season with salt and pepper. Roll into a sausage, wrap in plastic and place in the freezer for about 15-20 minutes.
2. Clean the fish from scales, gut, remove the gills. "Bathe" the fish in the remaining citrus juice, salt and pepper on all sides, including the inside. Place on a baking sheet lined with parchment.
3. Cut whole citrus fruits into slices, arrange around the fish. Season with salt and pepper. Drizzle the fish and citrus fruits with olive oil.
4. Preheat oven (preferably with a grill) to 200 C. Place the fish in the top third of the oven. Bake for 25 minutes. Serve the fish hot by slicing the citrus butter into slices and placing over the fish pulp.