Sea Bass (Branzino) with Bacon, Caramelized Onions, and Sweet and Sour Oranges

The recipe for sea bass with bacon, caramelized onions, and sweet and sour oranges is a delicious combination of sweet and salty flavors, reflecting the sophistication of Mediterranean cuisine with a gourmet touch. Here’s how to prepare it:

Ingredients

• 2 sea bass fillets, each about 200 g
• 8 slices of thin bacon
• 2 medium onions
• 2 untreated oranges (both juice and zest)
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of sugar
• Salt and pepper to taste
• Extra virgin olive oil
• A bunch of fresh thyme (optional)

Preparation

1. Take the sea bass fillets and check for any bones, then lightly salt and pepper them.
2. Wrap each fillet with slices of bacon, trying to cover them completely. The bacon will help keep the fish juicy during cooking and add flavor.
3. Heat a drizzle of extra virgin olive oil in a pan and, when hot, lay the bacon-wrapped sea bass fillets in it. Cook for about 3-4 minutes per side, until the bacon is crispy and the fish is cooked just right.
4. Meanwhile, thinly slice the onions and let them wilt in another pan with a drizzle of oil and a sprinkle of salt, until they become translucent.
5. Add the sugar to the onions and let it caramelize slightly, then add the balsamic vinegar and let it evaporate.
6. Grate the zest from one of the oranges and squeeze the juice of both. Add the grated zest and juice to the onions, reduce the heat and let the mixture thicken until it reaches a sweet and sour consistency.
7. At this point, compose the dish by arranging the caramelized onions and sweet and sour oranges as a base for the sea bass fillets in bacon. Garnish with fresh thyme to add an aromatic touch.

Curiosity

Sea bass is a fish highly appreciated in Mediterranean cuisine for its delicate and flavorful flesh. Using bacon to wrap the fillets is a delicious way to add a crunchy and salty element that blends with the sweetness of the onions and the sourness of the oranges. This dish makes a great impression when served as a main course at a special dinner and can be paired with a fresh and aromatic white wine, such as a Sauvignon Blanc or a Verdicchio, to enhance its flavors.