Sea bass with orange juice
5 servings
25 minutes
Sea bass with orange juice is an exquisite dish of Mexican cuisine that combines the freshness of citrus with the tenderness of white fish. Marinating in lemon juice gives the bass a slight tang, while breading and frying in butter create an appetizing golden crust. Orange juice adds sweetness and depth of flavor, while onion and spices complete the aromatic composition. The dish is juicy, with bright citrus notes and a hint of spice. Such combinations are popular in Mexican cuisine due to a love for intense flavor accents. This dish pairs perfectly with rice or sautéed vegetables, and its refreshing taste makes it a great choice for a summer dinner or special occasion.
1
Cut the fish into 5 portion pieces, drizzle each with lemon juice, and let marinate for 10 minutes. Squeeze the juice from the oranges.
- Lemon juice: 75 ml
- Oranges: 4 pieces
2
After that, coat the fish in flour, fry it with onions in melted oil until lightly golden, drizzle with orange juice, and bring to a boil. Season with salt and pepper and serve.
- Sea perch (redfish): 800 g
- Wheat flour: 2 tablespoons
- Onion: 1 head
- Butter: 2 tablespoons
- Oranges: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
