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Honey and Orange Roast Sea Bass

Light, fresh, and healthy, this super sumptuous entrée is something of a wonder. Use any firm, white fish you prefer and be creative with the savory bed on which to nestle your fillet: GoodFood used lentils and watercress, but to avoid an extra trip to the market (admittedly, we do get lazy now and then) we used arugula and chickpeas. Made of everyday, ordinary ingredients, this lovely dish is anything but ordinary!

Honey and Orange Roast Sea Bass

2 large fillets of sea bass, cod, haddock, or pollack
zest and juice of ½ orange
2 tsp. honey
2 tsp. wholegrain mustard
2 tbs. olive oil, divided
½ cup cooked lentil or chickpeas
1 cup watercress or arugula
chopped parsley, to serve

Heat the oven to 400°F. Place the fillets on individual squares of foil. (If the fish has a skin, place it skin-side up.) Mix together the orange zest, honey, mustard, 1 tbs. of the olive oil, plus some salt and freshly ground black pepper. Drizzle over the fillets, pull the sides of the foil up and twist together to make two parcels. Place on a baking sheet and bake for 10 minutes, or until the fish is just cooked and flakes easily when pressed with a knife.

Warm the lentils or chickpeas, then toss them with the orange juice, the remaining olive oil, the watercress or arugula, and some salt and freshly ground black pepper. Divide between two plates and top each with a sea bass fillet. Drizzle over any remaining roasting juices and sprinkle with parsley to serve.

One Comment Post a comment
  1. Jinny #

    Delicious. Very easy to prepare. Flavorful and healthy. We loved it!

    January 28, 2015

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