Orange Sea Bass with Coconut Carrot

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!