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Saturday, September 10, 2011

Rosemary Sea Bass with Orange Sauce






1      small sea bass (Branzini) gutted,
        scaled and washed (about 1 pound)
Sea salt and pepper to taste
1      fresh lemon sliced into thin circles
1      medium onion sliced into thin
        circles
1      orange sliced into circles
1      medium sweet potato sliced into 
        circles
6-8   small carrots and parsnips cut in 
        half lengthwise
2-3   small zucchini cut in half lengthwise 
2      tablespoons coconut oil
2      sprigs of rosemary and thyme 



  • Preheat the oven to 400 degrees.

  • Rub the fish with salt and pepper inside and out.

  • Insert the thin slices of lemons and onions with rosemary and thyme inside the fish. 

  • Layer carrots, parsnips, sliced oranges, zucchini and sweet potatoes in a pan along side the fish. Drizzle coconut oil on top of vegetables and fish.
   
  • Put the pan in the oven for 35-40 minutes or until vegetables are tender.

  • Prepare the sauce right before the fish is done!

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Sauce



    1          tablespoon organic or raw butter
    2-3       tablespoons finely chopped 
                shallots
    2-3       cloves of finely chopped garlic
    1          tablespoon scallions finely 
                chopped
    1/4       cup organic or raw milk
    1/4       cup organic or raw cream
    1/3       cup orange juice
    1          tablespoon coconut flour
    1          tablespoon dill finely chopped
    1          tablespoon mint finely chopped
    Or 1/2  teaspoon dry mint.




    • Melt  butter in a small frying pan over low-medium heat.

    • Add  shallots and stir for a couple of minutes, until golden.

    • Add  garlic and scallions and keep stirring for another minute.

    • Stir in coconut flour, slowly add milk and cream stirring to avoid lumps. Bring to a boil.

    • Gradually pour the orange juice until you get desired sauce consistency.

    • Mix in dill and mint at the end.

    • Pour the sauce over the fish while the fish and vegetables are still hot.

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