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Sea Bass with Orange Sauce

Orata con la Salsa all'Arancia
My travels to Italy land me in a variety of restaurants, some featuring basic home cooking while others are alta cucina establishments. I am open to trying new things like the sea bass with oranges that left a memorable taste on my palate. Here is my recreation of the dish.


3 tablespoons golden raisins

2 tablespoons pine nuts

1/2 cup unbleached all purpose flour

4 sea bass fillets each weighing about 8 ounces

Juice of 2 blood oranges plus 2 additional oranges peeled and segmented (or substitute navel oranges if blood oranges are not available)

3 tablespoons olive oil

Fine salt

4 tablespoons heavy cream

1 tablespoon cracked red peppercorns

1/4 cup minced parsley


Soak the raisins in warm water for 10 minutes, drain and set on a cutting board.

Toast the pine nuts in a small sauté pan until golden brown. Transfer them to the cutting board with the raisins and, with a knife, mince them together. Set aside.

Heat 2 tablespoons of the oil in a sauté pan large enough to hold the fish in single layer. 

Lightly coat the fish fillets in flour and cook them over medium high heat, turning them once. Sprinkle the fish with the orange juice and continue to cook for 2 minutes. Salt and pepper the fillets.  Transfer the fish to a platter and keep warm. Add the cream to the pan along with the peppercorns and stir well to form a nice sauce; if the sauce is too thick, thin it down with a little milk. Place the fish on each of 4 dinner plates and top each one with some of the sauce.

Sprinkle the raisins and pine nuts evenly over the fish. Add a few orange segments to each dish and sprinkle them with a little parsley. 

This recipe is featured on show 2026 – Cooking with Friends.



  1. Carol McIntyre's avatar

    Carol McIntyre

    first time seeing Mary ann cook...great i love sea bass recipe and i think the presentation of recipe and finished product made me hungry and ready to cook now.. thanks
  2. Ashildr's avatar


    I am totally making this for my husband's birthday next month! It's such a beautiful dish and I bet it tastes as wonderful as it looks.
  3. JOE ARTALE's avatar


    Best fish dish I have ever made. Even the pan drippings were worth fitting for.

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