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Sea Bass Fillets with Orange Sauce
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Filetti di branzino alla salsa d'arancia
A picture of Sea Bass Fillets with Orange Sauce.

Sea Bass Fillets with Orange Sauce

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

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/

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/

Read more

Sea Bass Fillets with Orange Sauce

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

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/

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/

Read more
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Ingredients

30 min
Serves 2 servings
  • 2whole sea bass (or 4 fillets)
  • 3oranges
  • 3 tablespoonsbutter (about 40 grams)
  • Salt and pepper, to taste
  • Cornstarch (if needed)
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Steps

30 min
  1. 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.

    A picture of step 1 of Sea Bass Fillets with Orange Sauce.
  2. 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.

    A picture of step 2 of Sea Bass Fillets with Orange Sauce.
  3. 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.

    A picture of step 3 of Sea Bass Fillets with Orange Sauce.
  4. 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).

    A picture of step 4 of Sea Bass Fillets with Orange Sauce.
  5. 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.

    A picture of step 5 of Sea Bass Fillets with Orange Sauce.
  6. 6

    Plate the fillets with the orange slices and spoon a couple of tablespoons of sauce over each fillet.

    A picture of step 6 of Sea Bass Fillets with Orange Sauce.
  7. 7

    Garnish with parsley and, if you like, a little extra pepper. Enjoy!

    A picture of step 7 of Sea Bass Fillets with Orange Sauce.
  8. 8

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on July 06, 2026 14:01
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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Keywords

Sea Bass Pepper Butter Fillet Orange

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