Fillet of Chilean Sea Bass in Orange Cream is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet recipe by Humphrey Navarro. 

Ingredients 

Sea bass

1 kilo Chilean sea bass

salt and pepper, to taste

1 tablespoon + 1 tablespoon

lemon juice

2 tablespoons olive oil

2 tablespoons cold butter

Vegetables

1 tablespoon olive oil

2 tablespoons minced shallots

2 teaspoons minced garlic

1 cup orange juice

1/4 cup + 1 tablespoon white wine

1/4 cup + 1 tablespoon fish stock

2/3 cup cream

1/3 cup butter

salt and pepper, to taste

1 1/4 cups peeled potato cubes

3/4 cup + 1 tablespoon tomatoes

1 1/4 cups green asparagus,

peeled and blanched

11/4 cups white asparagus,

peeled and blanched

Relish

1 bunch lamb lettuce, sliced into

strips

1 teaspoon sliced sun-dried

tomatoes

1 onion, sliced into rounds

1 fennel, sliced lengthwise

1 lemon, juiced

2 tablespoons olive oil

salt and pepper, to taste

Method 

Season sea bass with salt, pepper and lemon juice. In a medium hot pan, heat olive oil and sear the sea bass on both sides until golden bown, about 7 minutes. Glaze with cold butter then set aside.

For the vegetables

In a large pan, heat olive oil and sauté shallots. Stir ¡n garlic and orange juice. Simmer until reduced in half. Pour in white wine and stock. Simmer 2 minutes. Add cream 

and butter. Season with salt and pepper. Add the potatoes, tomatoes and the green and wtite asparagus and cook until soft

For the relish

Toss lettuce, sun-dried tomatoes, onion and fennel in a bowl. Season with lemon juice, olive oil, salt and pepper. 

To assemble

Place the vegetables on the middle of the plate then place sea bass on top and the relish on the sea bass