Hey folks, it’s Mark here from The Dinner Dude coming at you with another mouthwatering recipe that will have your tastebuds singing! Today I’m going to walk you through how to make a showstopping seabass dish with a zesty orange and ginger sauce. This recipe is a total crowd-pleaser and one of my personal favorites for impressing guests and loved ones alike.
As some of you may know, I grew up in a seaside town and have always loved fresh fish. My grandpa was an avid fisherman and taught me everything I know about selecting the best catch. Seabass has a mild, slightly sweet flavor that pairs perfectly with citrusy and aromatic ingredients like orange and ginger. The subtle taste of the fish really allows the sauce ingredients to shine.
Over the years, I’ve experimented with all kinds of ways to cook Seabass with orange and ginger sauce, flaky texture just right. Baking en papillote (wrapped in parchment paper) seals in moisture and infuses tons of flavor. While testing out sauce ideas one day, I combined fresh orange juice and zest with freshly grated ginger and soy sauce for an addicting sweet, salty and gingery glaze. One bite and I knew I was onto something good!
I’m so excited to share this recipe with you all today. The step-by-step instructions will have you whipping up this restaurant-worthy dish at home in no time. Let’s get cooking!
Seabass with orange and ginger sauce Recipe
Seabass with orange and ginger sauce
Equipment
Ingredients
- 2 medium / large gutted sea bass
- 8 sprigs of fresh thyme
- A few strands of chives or a few slices of leek
- 2 slices of lime
- Salt and pepper to taste
- For the sauce
- The juice of 1 and half sweet blond orange
- 1 teaspoon of potato starch
- 1/2 teaspoon of fresh grated ginger
Instructions
- First of all clean the fish from the viscera and wash it very well under fresh water.
- Lay it down on the oven tray covered by baking paper, put the aromatic herbs and the slice of lime inside the fish, add salt and pepper to taste, place in the oven at 180°C for about 20 - 30 minutes, depending on the size of the fish and the type of oven (must be cooked but remain soft inside).
- Once it is cooked, remove the skin and make fillets to arrange in a nice dish.
- While the fish is cooking, pour the filtered orange juice and the grated ginger into a non-stick pan, add the tea spoon of potato starch and stir continuously until it has thickened, it must become a cream.
- Serve the sauce with the sea bass fillets garnishing the dish with a few more sprigs of thyme.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Baking Seabass with Orange and Ginger Sauce
- Take a fresh seabass fillet, and place it on a piece of aluminum foil large enough to wrap it completely. This method keeps all the flavors and juices sealed in, ensuring a moist and flavorful result.
- Now, let’s prepare that delectable orange and ginger sauce. In a small saucepan, combine freshly squeezed orange juice, grated ginger, a touch of honey, and a pinch of salt. Simmer the mixture over low heat until it thickens slightly. This sauce will infuse the seabass with a burst of citrusy and spicy goodness.
- Pour the orange and ginger sauce over the seabass fillet. Seal the foil into a tight packet, making sure it’s well-closed to lock in the flavors.
- Place the foil packet on a baking sheet and pop it into the preheated oven. Bake for about 15-20 minutes. The beauty of this method is that the seabass steams in its juices, absorbing all the vibrant flavors of the sauce.
- When you take it out of the oven, carefully unwrap the foil packet. The aroma will hit you like a wave of deliciousness. The seabass should be tender, flaky, and infused with that incredible orange and ginger sauce.
Tips for making Seabass with orange and ginger sauce
Cooking Tips & Tricks
- Pat the fillets dry: Be sure to pat the fillets with paper towels to remove any excess moisture before cooking. This helps them get crispy and caramelized.
- Watch those cooking times: Seabass cooks quickly, so keep a close eye on it. Undercooked fish is no good, but you also don’t want to go past the point of tender and flaky.
- Use parchment paper: Baking en papillote in parchment paper pouches steams the fish gently while sealing in juices. The paper also prevents sticking.
- Make zesty sauce: The tangy orange ginger sauce takes this dish to the next level. Allow enough time to reduce it to a syrupy glaze.
- Garnish with green onions: Fresh green onion slices add a pop of color and mild oniony flavor that complements the sauce beautifully.
Serving Suggestions
- Coconut Jasmine Rice – The sweet coconut flavor complements the citrusy sauce.
- Sautéed Bok Choy – The crisp greens balance the tender fish.
- Roasted Sweet Potatoes – Hearty and delicious paired with the flaky fish.
- Miso Soup – The savory umami broth makes a nice starter before the main event.
- Seaweed Salad – Tangy seaweed is a fitting accompaniment to the seabass.
FAQs
- What if I can’t find seabass? No worries! Firm white fish like snapper, tilapia, cod or halibut also work well.
- Can I use pre-grated ginger? Freshly grated makes a big difference, but you can use jarred ginger in a pinch.
- What sides go well with this? In addition to the suggestions above, I love a simple green salad or steamed veggies like broccoli or green beans.
- How do I know when the fish is done? Check for opacity and flaking – the flesh should be opaque all the way through and flake easily with a fork when ready.
- Can I prepare the sauce ahead of time? Absolutely! You can make the sauce up to 3 days in advance and store refrigerated until ready to use.