Breaded Sea Bass with Onion and Citrus Confit
Preparation time: 10 minutes
Cooking time: 30 minutes
- 2 lbs (1 kg) sliced onions
- 4 oranges
- 2 oz (60g) sugar
- 6 fillets of sea bass
- Flour for dredging
- 2 eggs – beaten
- Bread crumbs (or honey cake crumbs, or pain d’épice)
- 6 Tbs peanut or nut oil
- 1 lemon
- Salt & pepper
Peel the zests of the oranges with a potato peeler and cut into very thin julienne strips, then blanch 3 times to remove any bitterness.
After having peeled the oranges, press them. Pour the orange juice into a saucepan and add the blanched orange zests, the sliced onions and the sugar. Bring to the boil, then cook slowly for about 30 minutes until they become soft.
Salt and pepper the fish fillets, dredge them in flour, then in egg, and then coat with breadcrumbs.
Heat the oil in a frying pan and fry the fish on both sides until golden. Place the breaded fish on a plate and the citrus confit alongside the fish. Squeeze some lemon on the fish before serving.
If you can not find sea bass, use fillets from another firm white fish.
Recipe Tags: Mains