Sea bass with orange butter

Sea bass with orange butter

Total: 50 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 498 kcal
, Fat: 35 g
, Carbohydrate: 8 g
, Protein: 38 g

Ingredients

4 people

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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@bettybossi.ch

Fish

4 sea bass (organic), (approx. 350 g each), ready to cook
3 tbsp olive oil
2 tbsp white wine
1 tbsp thyme leaf, finely chopped
2 garlic cloves, pressed
1 ½ tsp salt
a little pepper
1 organic orange, cut into segments

Butter

1 organic orange, used grated zest and juice
75 g butter, soft
1 tsp mild paprika
¼ tsp salt
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How it's done

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Fish

Rinse the fish (inside and out) in cold water, pat dry with kitchen paper. Combine the oil, wine, thyme and garlic, season. Place the fish on an oven tray lined with baking paper and coat inside and out with 2/3 of the herby mixture. Divide the orange segments on top and brush with the remaining herby mixture.

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C.

Butter

Reduce the orange zest and juice to approx. 1 tbsp, leave to cool. Combine the reduced orange juice with the butter, paprika and salt and mix well, serve with the fish.

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