Sea Bass with Pasta in Orange Sauce

Ingredients

• 800 g sea bass fillet (wolffish)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 300 g spaghettiini
• 150 g passata
• 2 tbsp olive oil
• 1 untreated organic orange (juice and zest included)
• 2 organic oranges
• 1 red chili pepper
• 1 Green Chili Pepper
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp Mustard
• 1 tsp Cornstarch
• lotus root (fresh or canned)
• 1 tbsp oil
• 1 tsp lemon juice
• fresh herbs (for garnish)

Instructions

1. 1.

   For the orange sauce, wash, trim and slice the chilies into rings, removing seeds. Peel the oranges with a sharp knife, remove all white pith, cut out the flesh fillets along the inner membranes, collect the juice and squeeze out the rest. Sauté chili rings in hot oil, stir in orange zest, juice, mustard and sugar, simmer for about 5 minutes, season, whisk 1 tsp cornstarch with a little water until smooth, add to sauce, bring to boil and let thicken slightly. Add orange fillets to sauce, let soak briefly.

2. 2.

   For the grilled sea bass, cook spaghettiini in boiling salted water according to package instructions until al dente, drain and set aside. Cook passata in hot olive oil for a few minutes, season with salt and pepper.

3. 3.

   Remove any remaining bones from fish fillets, cut into portions, season with salt and pepper, brush with oil, grill or pan‑fry each side about 3 minutes.

4. 4.

   Pan‑fry lotus root slices in oil on both sides, drain on kitchen paper, drizzle with lemon juice.

5. 5.

   To serve, mix spaghettiini with tomato sauce thoroughly, spread onto preheated plates, pour orange sauce around, place fish fillet on top and arrange lotus root slices. Garnish with fresh herbs.