Chilean sea bass in soy-honey-orange sauce with wild ratatouille
4 servings
50 minutes
Chilean sea bass in soy-honey-orange sauce with wild ratatouille is an exquisite dish with Latin American motifs. The tender sea bass fillet is marinated in teriyaki, chestnut honey, and fresh orange juice, enriching the flavor with a light bitterness and caramel notes. The wild ratatouille made from seasonal vegetables, baked with thyme and olive oil, complements the fish with a crispy texture and freshness. This recipe combines the elegance of haute cuisine with the warmth of traditional South American flavors, creating a perfect dish for a cozy dinner or festive table.
1
For the marinade, mix teriyaki sauce, honey, and orange juice. It's better to use red oranges, and Ilya recommends chestnut honey: he likes it for its sharp taste with a hint of bitterness. You can also grate a bit of ginger and add olive oil.
- Teriyaki sauce: 100 ml
- Freshly squeezed orange juice: 100 ml
- Chestnut honey: 100 ml
- Ginger: to taste
- Extra virgin olive oil: 4 tablespoons
2
Make several cuts on the sea bass fillet and marinate for forty minutes.
- Chilean sea bass fillet: 1 kg
3
In a large baking dish, place the vegetables you like: small pattypans, zucchini, carrots, corn, and potatoes (better to boil them first), regular chicory and asparagus, green beans, and sweet peppers. You can add shimeji mushrooms.
- Vegetables: to taste
- Shimeji mushrooms: 100 g
4
Sprinkle the vegetables and mushrooms with olive oil, add thyme, season with pepper and salt, cover with baking film, and send to a preheated oven at 180 degrees for about forty-five minutes.
- Extra virgin olive oil: 4 tablespoons
- Thyme: 3 stems
- Ground black pepper: to taste
- Salt: to taste
5
Line the baking tray with paper, place the marinated sea bass fillet, season with pepper, and send it to the same oven for half an hour.
- Chilean sea bass fillet: 1 kg
- Ground black pepper: to taste
6
Place the cooked sea bass with vegetables and serve on the table.