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Sea bass, orange and chilled saffron broth

A clean plate where citrus replaces a heavy sauce.

Editorial content by Finca Les Arcades · Updated

Indicative time
45 min
Serves
Serves 4
Ripe oranges lit by sunlight on a tree
Seasonal fruit that inspires this recipe

Ingredients

  • 4 sea bass fillets
  • 3 oranges
  • 250 ml light fish stock
  • Saffron
  • 1 lemon
  • Olive oil
  • Salt

Method

  1. Infuse saffron in hot stock, chill, then balance with orange and lemon juice.
  2. Cook the sea bass skin-side down until crisp.
  3. Serve over the cold broth with supremed orange and drops of olive oil.