This recipe was written for cod, but I inadvertently ordered sea bass, and it was delicious. It was the easiest way I've ever found to cook fish fillets! On medium heat the fish cooks slowly and the garlic gently browns. I served it with red-pepper green beans, and black lentils.
Original recipe: Cod with Caper-Orange Sauce
White Fish with Caper and Blood Orange Sauce
Serves 4
INGREDIENTS:
- 4 T olive oil
- 2 garlic cloves, thinly sliced
- 1 blood orange, zested and juiced (you should have 1/4 c. juice)
- 1.5 t. white wine vinegar
- 1 t. honey
- 1/4 t. ground turmeric
- Himalayan sea salt
- 2 T. capers, rinsed, chopped if they're large
- 1 T. butter
- 1 pound meaty white fish like cod or sea bass without skin or bones
INSTRUCTIONS:
Pat the fillets dry with paper towels and season LIGHTLY with salt on all sides.
Make the caper-orange sauce: Combine everything except the fish , the capers, and the butter in a medium saute pan and whisk to emulsify. Turn heat to medium, add the capers, and bring to a simmer. Add the butter and stir until melted.
Add the fish fillets and cook on one side for 2-4 minutes depending on thickness. Use a spatula to gently flip the fillets and continue cooking for another 2-4 minutes until the fish is cooked through and flakes easily with a fork.
Serve the fillets with the sauce spooned on top.
The recipe suggests serving this with spinach but I served it with red-pepper green beans and black lentils.
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