Baked Dentice with Orange Sauce

Ingredients

• Salt
• 1 stalk Celery
• 1 clove garlic
• 2 shallots
• 1 small tomato
• 3 tbsp olive oil
• Salt
• black pepper (ground)
• 1 tsp grated orange zest
• 1 dentice (prepped, about 1 kg)
• a handful herbs (e.g., thyme, rosemary, basil)
• 2 oranges
• 150 ml dry white wine
• 150 ml orange juice
• 0.5 tsp butter
• 1 tsp sugar

Instructions

1. 1.

   Preheat the oven to 220°C with fan and top heat. Wash, trim, and cut the celery into pieces. Peel and chop the garlic and shallots. Dice the tomato. Place the vegetables in an oven‑proof pan. Mix the oil with salt, pepper, and orange zest. Rinse the dentice, pat dry, and score its sides several times. Brush the fish inside and out with the oil mixture, fill it with herbs, and lay it on top of the vegetable bed. Bake for about 25 minutes. Remove from the bed and keep warm in a turned‑off oven (slightly open the door to let heat escape).

2. 2.

   Meanwhile, wash an orange hot, dry it, and peel off zest strips or cut very fine strips. Then peel and filet both oranges with a knife. Catch the draining juice. Deglaze the pan with wine over the vegetables, reduce to two thirds, then add orange juice. Bring to a boil once, strain into a sieve, collect the liquid (squeeze out the residue). Dry the pan with kitchen paper. Heat butter, sauté zest in it, sprinkle sugar and caramelize. Deglaze with the collected fish stock and orange juice from filleting. Taste the sauce. Place the orange slices on top and warm them. Drizzle the sauce over the fish for serving.