Sea Bass with Pasta and Orange Sauce

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.