Sea bass with orange sauce and broccoli rabe purée
INGREDIENTS
For 2 Servings:
For the Sea Bass:
- 1 sea bass fillet (tail end)
- Zest of 1 orange
- Extra virgin olive oil (to taste)
- Salt (to taste)
- 1 sprig rosemary
For the Orange Sauce:
- Juice of 4 oranges
For the Broccoli Rabe Purée:
- 2 cups broccoli rabe leaves (200 g)
- Extra virgin olive oil (to taste)
- Salt (to taste)
For Garnish:
- Blanched broccoli rabe leaves
INSTRUCTIONS
Orange Sauce:
- Simmer the orange juice in a small saucepan over low heat until it reduces into a thick sauce.
Sea Bass:
- Season the sea bass fillet with orange zest, salt, and a drizzle of olive oil.
- Cook in a skillet with olive oil and a sprig of rosemary until the skin is crispy.
Broccoli Rabe Purée:
- Blanch the broccoli rabe leaves in salted water.
- Blend with olive oil and a pinch of salt until smooth and creamy.
Plating:
- Place the sea bass fillet on the plate.
- Add a side of broccoli rabe purée and arrange a few blanched leaves for garnish.
- Drizzle with orange sauce and sprinkle with a pinch of salt.
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