Sea Bass Fillets with Orange Sauce

Good evening, everyone!
Today we're making a super simple and quick recipe that's light and delicious! We're sharing Sea Bass Fillets with Orange Sauce, a fresh dish that's perfect for warm weather.
You can also switch up the sauce by using lemons for an even more refreshing flavor, or try pink grapefruit juice for a unique twist!
Full recipe on our blog:
https://noifacciamotuttoincasa.wordpress.com/2017/05/24/filetti-di-branzino-alla-salsa-darancia/
Sea Bass Fillets with Orange Sauce
Good evening, everyone!
Today we're making a super simple and quick recipe that's light and delicious! We're sharing Sea Bass Fillets with Orange Sauce, a fresh dish that's perfect for warm weather.
You can also switch up the sauce by using lemons for an even more refreshing flavor, or try pink grapefruit juice for a unique twist!
Full recipe on our blog:
https://noifacciamotuttoincasa.wordpress.com/2017/05/24/filetti-di-branzino-alla-salsa-darancia/
Steps
- 1
First, fillet the sea bass. Starting at the head, run a flat knife along the backbone toward the tail, being careful not to cut through the central bone. Remove both fillets, then trim away the belly bones with the flat side of the knife. Use tweezers to pull out any remaining pin bones from the center of each fillet—run your finger gently over the fillet to find and remove them one by one.
- 2
If you have pre-cut fillets, just check for and remove any pin bones from the center, as these are often left in by fishmongers.
- 3
Now, prepare the sauce. Wash the oranges well and cut them in half. Juice 2 1/2 oranges. Slice the remaining half orange into thin rounds, then cut those in half to use as garnish and to add a bit of fresh acidity to the dish.
- 4
Once you've juiced the oranges, place a skillet over low heat and melt the butter. When the butter is melted, add the orange juice, season with salt and pepper to taste, and simmer over medium-high heat for about 10 minutes until the sauce thickens and becomes velvety. If it doesn't thicken on its own, stir in 1/2 teaspoon of cornstarch (I usually don't need it, but it depends on the oranges).
- 5
When the sauce is almost ready, cook the fillets. Make a couple of diagonal slashes on the skin side of each fillet. Place the fillets skin-side down in a hot nonstick skillet with no added fat. Cook for about 2 minutes over high heat until the skin is golden, season with salt and pepper, then flip and cook for another 2 minutes. Flip once more and cook for a final minute. Adjust cooking time based on the thickness of the fillets—avoid overcooking.
- 6
Plate the fillets with the orange slices and spoon a couple of tablespoons of sauce over each fillet.
- 7
Garnish with parsley and, if you like, a little extra pepper. Enjoy!
- 8
Keywords
Similar Recipes
More Recipes
-

Banana Pineapple Slush - (AllRecipes.com)
Cluelesskitty
-

Garima Mayur Mangwani -

Tina
-

Daxa Parmar
-

Radhika Shaparia
-

ZMA
-

Rachana Sagala
-

Kshama's Kitchen
-

Sudipa Gope
-

Waldorf Style Salad with Chicken
Christina
-

Crock-Pot Lentil & Sausage Soup
TrailerParkBoils
-

Mike's Creamy Potato Egg Salad
MMOBRIEN
-

skunkmonkey101
-

Meena Parajuli
-

Renu Singhal
-

Evans Munene
-

Meena Dutt
-

Joy's kitchen
-

Ewedu soup and goat meat pepper soup
Joy's kitchen
-

Irene Nongomin
-

Jane E
-

Bhavitha Kotni -

Sravani Vurukuti












