Bay bay with tangerines and herbs
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 306, total fat 20 G., saturated fats 3 G., proteins 27 G., carbohydrates 5 G., fiber 2 G., cholesterol 58 mg, sodium 420 mg, sugar 2 G.
Calories 306, total fat 20 G., saturated fats 3 G., proteins 27 G., carbohydrates 5 G., fiber 2 G., cholesterol 58 mg, sodium 420 mg, sugar 2 G.
Sea bass are baked whole with tangerines, oregano, and rosemary. For the crispiest crust, pan-fry the fish first, then finish cooking in the oven. Serve the sea bass drizzled with a refreshing citrus dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two sea bass weighing 600 grams each, gutted and scaled
- 1 and 1/4 teaspoons salt
- 0.5 tsp ground black pepper
- 2 tangerines
- 4 fresh sprigs of oregano + 0.5 tsp chopped leaves
- 4 fresh sprigs of rosemary
- 1/4 cup + 1 tsp olive oil
- 1/4 teaspoon Dijon mustard
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Spray a rimmed baking sheet with cooking spray.
- Pat the fish dry with paper towels. Make shallow diagonal cuts in the skin. Sprinkle each fish, inside and out, with 0.5 teaspoon salt and 1/4 teaspoon black pepper.
- Slice 1 tangerine crosswise into 8 rounds (remove all seeds). Cut another tangerine in half and squeeze the juice from it. You should get 1/4 cup of juice.
- Fill the cavity of each sea bass with mandarin slices, oregano sprigs, and rosemary. Loosely close the cavity with the belly and tie loosely with a piece of kitchen string to prevent the filling from escaping.
- Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan.
- Place one fish at a time in the pan and fry for 3 minutes, pressing gently to ensure even crispiness. Reduce the heat to medium and fry until the bottom is golden brown and crispy, another 1-2 minutes. Then flip the fish and fry the other side the same way, about 4 minutes.
- Transfer the fish to the prepared baking sheet. Add 1 tablespoon of olive oil to the pan and fry the second fish. Place the baking sheet in the oven and bake until cooked through, about 8 minutes. Remove the fish from the oven and remove the string. Let the fish rest for 4 minutes.
- While the sea bass is resting, in a small bowl, combine Dijon mustard, chopped oregano, mandarin juice, 1/4 teaspoon salt, and 4 teaspoons olive oil. While the fish is still warm, pour the dressing over it and serve.
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