Baked perch with tomatoes, oranges and saffron
2 servings
30 minutes
Baked sea bass with tomatoes, oranges, and saffron is a true gastronomic journey where marine freshness meets the warmth of spices. This recipe draws inspiration from Russian cuisine, combining classic ingredients with unexpected flavor nuances. The tender fillet of sea bass soaked in the juice of ripe tomatoes and the sweetness of orange gains exquisite aromatic depth from white wine and saffron. A light acidity and garlic's spiciness highlight the fish's tenderness, while baking preserves its juiciness. The dish is perfect for a cozy home dinner or a festive table, impressing with its rich flavor and elegant aroma. It can be served with light white wine or fresh bread to fully enjoy all the flavor nuances.
1
Preheat the oven to 200 degrees. In a bowl, mix diced tomatoes, finely chopped onion, orange juice, wine, minced garlic, zest, and saffron. Place everything in a 20x20 cm square dish and bake in the oven for 15 minutes.
- Plum tomatoes: 4 pieces
- Onion: 60 g
- Orange juice: 0.3 glass
- Dry white wine: 3 tablespoons
- Garlic: 1 clove
- Orange zest: 1 teaspoon
- Saffron: pinch
2
Place the fish fillet on hot vegetables, brush with olive oil, season with salt and pepper, cover with foil, and bake for 20 minutes until cooked. Serve.
- Sea perch fillet: 340 g
- Olive oil: 1 teaspoon
