Spiced sea bass with orange salsa

Spiced sea bass with orange salsa

Total: 45 Min. | Active: 25 Min.
lactose-free, gluten-free
Nutritional value / people: 482 kcal
, Fat: 9 g
, Carbohydrate: 59 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Spice mix

2 sea bass (organic) (ready to cook, each approx. 600 g)
2tbsp cane sugar
1 star anise
2 cloves
1 orange, use half of grated zest, segment the orange, set aside
1 vanilla pod, cut open lengthwise, seeds scraped out
½tbsp sea salt

Citrus fruit salsa

1 orange, diced
1 red chilli pepper, finely chopped
1tsp cane sugar
2pinches sea salt
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How it's done

Spice mix

Rinse the fish inside and out under cold running water, pat dry, place on a baking tray. Make 3 diagonal cuts (approx. 5 mm deep) on both sides of the fish without damaging the bones. Blitz the sugar, star anise and cloves in a food processor, mix with the orange zest, vanilla seeds and salt. Set aside 1/2 tsp of the spice mix. Use the mixture to season the fish inside and out.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C, remove.

Citrus fruit salsa

Cut the reserved orange segments into cubes, mix together with the second orange, reserved spice mix and cane sugar, season with salt. Serve with the fish.

How-tos

Filleting citrus fruits

Filleting citrus fruits

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