Sea bass with oranges in foil
4 servings
30 minutes
Sea bass with oranges in foil is a refined dish of European cuisine that combines the tenderness of fish with bright citrus notes. The origins of this recipe trace back to Mediterranean traditions where the freshness of seafood meets fruits, creating a harmony of flavors. Baking in foil preserves the juiciness of the fillet, while orange juice adds a light sweetness and pleasant acidity. Soy sauce and olive oil enhance the flavor, making it rich and deep. This dish can be served as a standalone treat or paired with light sides. Thanks to convection grilling, the fish acquires an appetizing crust, making it particularly appealing on the plate. It is a simple yet exquisite recipe for connoisseurs of sophisticated flavor combinations.
1
Turn on the oven to grill mode with convection at 200 degrees Celsius.
2
Wash the perch fillet and place it on a cutting board. Cut each fillet crosswise into 2 pieces.
3
Press the neck of the oil bottle with your thumb and spray the fish.
- Olive oil: 1 teaspoon
4
Spray the fillet with soy sauce in the same manner.
- Soy sauce: 1 tablespoon
5
Cut the orange into wedges. Squeeze 2 wedges on the fish, and place 4 on each fillet.
- Oranges: 1 piece
6
Transfer the fish to 2 sheets of foil.
7
Add pepper, sprinkle with dried dill, or place fresh sprigs.
- Ground black pepper: to taste
- Dried dill: to taste
8
Wrap in an envelope. Place on the oven rack.
9
After 20 minutes, open the envelope flaps and leave the fish in the oven for another 5-8 minutes to form a crust.
