A Symphony of Flavours: Seabass with Orange and Ginger Sauce

The culinary world is a playground of flavours, where the unexpected combinations often result in the most delightful dishes. One such creation is ‘Seabass with Orange and Ginger Sauce’, a dish that marries the delicate flavour of seabass with the zesty tang of orange and the warm spice of ginger.

Seabass with Orange and Ginger Sauce Recipe

Baked Chilean Sea Bass with Orange Marinade and Salsa - DMF

Seabass with orange and ginger sauce

The scent of the sea, a fresh fish, the right combination among elements and this recipe will make your guest so happy!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine French
Servings 4 people
Calories 2415 kcal


  • 1 oven
  • 1 oven tray


  • 2 medium / large gutted sea bass
  • 8 sprigs of fresh thyme
  • A few strands of chives or a few slices of leek
  • 2 slices of lime
  • Salt and pepper to taste

For the sauce

  • The juice of 1 and half sweet blond orange
  • 1 teaspoon of potato starch
  • 1/2 teaspoon of fresh grated ginger


  • First of all clean the fish from the viscera and wash it very well under fresh water.
  • Lay it down on the oven tray covered by baking paper, put the aromatic herbs and the slice of lime inside the fish, add salt and pepper to taste, place in the oven at 180°C for about 20 - 30 minutes, depending on the nsize of the fish and the type of oven (must be cooked but remain soft inside).
  • Once it is cooked, remove the skin and make fillets to arrange in a nice dish.
  • While the fish is cooking, pour the filtered orange juice and the grated ginger into a non-stick pan, add the tea spoon of potato starch and stir continuously until it has thickened, it must become a cream.
  • Serve the sauce with the sea bass fillets garnishing the dish with a few more sprigs of thyme.



You can replace the sea bass also with fresh grouper or fresh red snapper: the result will be extraordinary in any case.
Keyword sea bass, thyme

About Seabass with Orange and Ginger Sauce

This recipe showcases the versatility of seabass, a fish known for its mild, buttery flavour and tender flesh. The orange and ginger sauce, with its vibrant citrus notes and spicy undertones, enhances the seabass without overpowering it. The result is a harmonious blend of flavours that dance on the palate, making each bite a memorable experience.

Cooking Tips

  • Choose fresh seabass for the best flavour and texture.
  • When preparing the orange and ginger sauce, use fresh oranges for their natural sweetness and zest.
  • Cook the seabass skin-side down first to get a crispy skin.
  • Don’t overcook the seabass; it should be moist and flaky.
  • Balance the tanginess of the sauce with a touch of honey or sugar if needed.

Serving Suggestions

  • Serve the seabass hot, drizzled with the orange and ginger sauce.
  • Pair with a side of steamed vegetables or a fresh salad to complement the rich flavours.
  • A glass of chilled white wine, such as a Sauvignon Blanc, would pair beautifully with this dish.
  • Consider serving with jasmine rice to soak up the delicious sauce.
  • For dessert, a light sorbet or a citrus-based dessert would round off the meal nicely.


  • Can I use another type of fish for this recipe? Yes, you can substitute seabass with other white fish like cod or halibut.
  • Can I make the sauce in advance? Yes, the sauce can be made ahead of time and reheated before serving.
  • What can I use if I don’t have fresh oranges? You can use orange juice, but the flavour may not be as vibrant.
  • Can I use dried ginger instead of fresh? Fresh ginger is recommended for its stronger, more aromatic flavour.
  • Is there a vegetarian alternative for this dish? You can replace the seabass with tofu or a hearty vegetable like cauliflower.

‘Seabass with Orange and Ginger Sauce’ is a testament to the beauty of combining simple ingredients to create a dish that is greater than the sum of its parts. Whether you’re a seasoned cook or a culinary novice, this recipe offers an opportunity to explore the delightful interplay of flavours and textures. Enjoy the process, savour the result, and most importantly, share the experience.

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