Sea Bass with Citrus Fruits

A fresh recipe with a distinctive Mediterranean flavor. This is how you prepare a recipe which will soon become a favourite



4 sea bass fillets

1 orange

1 lemon

chopped fresh parsley

glass of white wine

whole pink pepper


extra virgin olive oil




Brown the fish fillets in a pan with three spoonfuls of oil. Sprinkle with salt and pepper. In the meantime, juice the orange and lemon.

Simmer with half a glass of white wine, add the chopped parsley and citrus juice, then cover and simmer on medium heat for about five minutes.

Remove lid and allow sauce to thicken. Serve the fillets hot, with freshly grated peel on top, and a side salad. Also excellent with a glass of ice cold bubbly.


Serves 2

Leave a Reply

Your email address will not be published. Required fields are marked *

The reader is personally responsible for the content of their comments. In no way do the ideas, opinions, or content added by readers in the comments to articles and news represent the opinions of the publisher, newsroom, staff or managing editor. Readers can not publish content that is libellous, slanderous, obscene, pornographic, abusive or in any way illicit and/or illegal, nor can they exhibit violent behaviour or verbally attack other readers. Notification of any slanderous, offensive, illicit and/or illegal content can be sent to the following e-maill:, specifying the comment including a direct link. The staff will verify the content and take any action necessary as soon as possible.

You might also be interested in

Cooking on Board

Squid ragu

An easy and tasty recipe, to make on board or at home, just remember to have some bread on hand to soak up all the sauce!

© Copyright 2006 - 2022 Daily Nautica - A sea of news, every day.
Registration number 20/2011 under authorisation number 159/2011 of the Tribunale di Genova from 23 Sept. 2011 Editore Carmolab SAS – VAT Num. 01784640995 – Managing Editor: Alessandro Fossati
All content and images that are property of Liguria Nautica can be shared with the use of an active link indicating the source

Advertising | Authors | Privacy policy | Cookie Policy | Contacts

made by SUNDAY Comunicazione

Marchi FESR