8/12 sea bass fillets prepared by the fishmonger
3 oranges untreated
4 medium sized white onions
extra virgin olive oil, salt and red pepper to taste.
Recommended wine: Rosé Sparkling Rose Mari
Clean and wash the onions, then cut into thin slices and dip into a pan with two / three tablespoons of oil and cook them over low heat, without burning them. Meanwhile, squeeze two oranges, derive from the orange peel and chop finely, cut into slices orange depriving the third seed and then keep the juice, slices and orange zest aside. Place in the center of each fillet of sea bass a teaspoon of cooked onions, wrap the threads and form bundles, securing them with a toothpick. Put the dumplings in a baking dish greased with three / four tablespoons of oil, drizzle the dumplings with orange juice and let them marinate in the refrigerator for about half an hour after having covered the surface of the pan with plastic wrap. After resting remove the marinated fish from the refrigerator, sprinkle with salt and pepper and pass it in a hot oven at 180 C degrees for about three quarters of an hour, turning occasionally and making sure you do not burn (if necessary pour warm oil). When the dumplings are cooked, remove them from the pan gently and place on a large serving dish, sprinkle them with the sauce and garnish with orange slices and orange zest.