Seabass Fillet with Oranges and Rice
Seabass fillet with oranges and rice is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g basmati rice
- Salt
- 5 peppercorns
- 600 g seabass fillets (8 pieces)
- 5 untreated oranges
- Salt
- 250 ml fish stock (glass)
- red beet leaf (for garnish)
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
-
2.
Bring the rice to a boil in 800 ml cold salted water with the peppercorns, reduce the heat and let it simmer for 15-20 minutes until cooked. Remove the peppercorns before serving.
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3.
Wash and pat dry the seabass fillets. Wash the oranges hot and slice four of them. Grate half of the zest from the remaining orange finely and squeeze out the juice. Roll one orange slice into each seabass fillet and secure with toothpicks. Lightly salt the rolls all around and place them in a heat‑proof dish with the orange juice, zest, and fish stock. Top with the remaining orange slices and bake in the preheated oven for 10-15 minutes.
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4.
Arrange the seabass rolls on the rice with the orange slices, drizzle with the sauce if desired, and serve garnished with red beet leaves.
