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.