Happy Thursday guys! Recipe of the day is Orange Sea Bass with Coconut Carrot – a fantasy of flavours!
This was one of the best sea bass recipes I’ve cooked and tried. It is inspired from our recent travel to gorgeous Valencia (there is so much inspiration from there!). I hope you guys really enjoy it, the flavours are unique!
What you need:
- sea bass fillets
- oranges
- samphire
- carrots
- coconut milk
- milk
- onion
- garlic
- butter
- flour
- salt and pepper
Here’s how to make this beautiful Orange Sea Bass with Coconut Carrot
Ingredients:
- 4 Sea bass fillets
- 2 oranges
- 4 carrots
- 1 onion
- 3 garlic cloves, crushed
- 3tbsp flour
- 80g butter
- 200ml coconut milk
- 200ml milk
- 150g Samphire, cooked
- salt and pepper to taste
Preparation:
- Heat a pan with a bit of butter and a couple of garlic cloves and cook the sea bass fillets (skin down) for 3-4 minutes and turn them over. Leave for another 3 minutes. Remove from the pan and let them rest.
- To prepare the orange sauce – heat 80g of the butter, add the flour and the juice from 1 orange. Gradually start adding the milk and whisk until creamy consistency.
- For the coconut carrot – gently sweat the onion and garlic for a few minutes, add the carrots and coconut milk and leave for about 20 minutes, stirring constantly. Season with salt and pepper and let to rest.
- Blend the carrot mixture.
- To assemble the plate, on a serving plate, add the carrot puree, arrange the sea bass fillets on top and drizzle with the orange sauce. Add the samphire around the sea bass fillets and serve.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon. xx
Have a super tasty Thursday!