Sea Bass with Pasta and Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,173 mg | (29 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 339 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the seabass
- 800 grams Sea bass fillet (Sea bass)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 300 grams Spaghettini
- 150 grams canned Tomatoes
- 2 Tbsps olive oil
- For the orange sauce
- 1 organic Organic orange (juiced and zested)
- 2 Oganic oranges
- 1 Red chili pepper
- 1 green chili pepper
- 2 Tbsps olive oil
- 1 tsp sugar
- 1 tsp Mustard
- 1 tsp cornstarch
- In addition
- Lotus root (Fresh or canned)
- 1 Tbsp vegetable oil
- 1 tsp lemon juice
- fresh Fresh herbs (for garnishing)
Preparation steps
For the orange sauce: rinse chile peppers, remove seeds and ribs and cut into rings. Peel oranges with a sharp knife carefully, removing as mich pith as possible and fillet, collecting all resulting juice. Squeeze juice from remaining pulp. Heat oil in a pan and saute chile peppers briefly, add orange zest, juice, mustard and sugar and simmer for about 5 minutes. If desired, mix 1 teaspoon of cornstarch in a little water until smooth adn add to the sauce, bring to a boil and simmer until sauce thickens. Add orange fillets to the pan and simmer briefly. Remove from the heat.
For the sea bass: cook spaghetti in boiling salted water according to package instructions until al dente, drain and rinse in cold water, drain again. Heat olive oil in a pan and saute tomatoes for a few minutes, season with salt and pepper.
Debone fish fillets and cut into serving pieces, season with salt and pepper, coat with oil and grill on the hot grill or in a grill pan for about 3 minutes per side.
Heat oil in a pan and saute lotus root slices on both sides, drain on paper towels and sprinkle with lemon juice.
Toss pasta with tomato sauce and spread on warmed plates, drizzle with orange sauce and top with fish. Garnish with lotus root slices and fresh herbs. Serve.
