Chilean Sea Bass in Soy-Honey-Orange Sauce with Wild Ratatouille
Main Dishes | Latin American cuisine
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was created by John Smith, a co-owner and manager of a popular American restaurant, inspired by the black cod served at renowned sushi establishments.
Ingredients
- Chilean sea bass fillet - 2 lbs
- Yakiniku sauce - 3 fl oz
- Freshly squeezed orange juice - 3 fl oz
- Vegetables - to taste
- Chestnut flour - 3 fl oz
- Shimeji mushrooms - 3.5 oz
- Olive Oil - 4 spoons
- Thyme - 3 stalks
- Ginger - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the marinade, mix together teriyaki sauce, honey, and orange juice. It's better to use blood oranges, and Ilya recommends chestnut honey for its tangy flavor with a hint of bitterness. You can also grate a little ginger and add some olive oil.
Step 2
Make several cuts on the sea bass fillet and marinate for forty minutes.
Step 3
In a large baking dish, arrange the vegetables of your choice: small pattypan squashes, zucchini, carrots, corn, and potatoes (it's better to parboil the potatoes first), regular chicory, asparagus, green beans, and sweet bell peppers. You can also add some shimeji mushrooms.
Step 4
Drizzle the vegetables and mushrooms with olive oil, add thyme, season with salt and pepper, cover with baking foil, and place in a preheated oven at 356°F for about forty-five minutes.
Step 5
Line a baking sheet with parchment paper, place the marinated sea bass fillets on it, sprinkle with pepper, and put it in the same oven for half an hour.
Step 6
Transfer the cooked sea bass to the vegetables and serve at the table.
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