Grilled Sea Bass with Orange Fillets

Ingredients

• 4 sea bass fillets (ready-to-cook, about 180 g each)
• 4 oranges
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 4 tbsp Vegetable oil
• 1 Shallot
• 1 tbsp butter
• 100 ml fish stock
• 20 ml orange liqueur
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the sea bass fillets, pat dry, and split each into two halves. Peel the oranges thoroughly, cut out the segments, and squeeze the juice while extracting any remaining flesh.

2. 2.

   Season the sea bass with salt and pepper, then coat in flour. In a hot pan with oil, cook each side for 2–3 minutes until slowly golden brown.

3. 3.

   Dice the shallot finely and sauté in hot butter until translucent. Deglaze with fish stock and simmer for 2–3 minutes. Add orange juice and liqueur, reducing slightly if needed. Separate the orange fillets from the heat, season with salt and pepper, then plate them alongside the sea bass fillets, garnishing with parsley.