Orange marinated fish

First, as always, cut and prepare our ingredients: -Onion: We divide it into 2/3 for the fish and 1/3 for the sauce. I recommend not making very thick cuts so that it is done before. -Orange: We cut it in half and to each half we remove only a thin slice to place on the sea bream (in total 4 slices) and the rest will be for the sauce. In addition I have taken advantage to make some twists with the skin and to aromatize the sauce once cooked (professional defect of making gin and tonics, totally avoidable). -Garlic: Normal cut to taste.

Place the onion in a frying pan with a little oil to cook it, as its cooking time is longer than that of the fish. As soon as we see that it starts to become transparent, remove it.

While the onion is cooking, we can prepare the sauce: We place in the processor/blender the 1/3 of onion that we have set aside, 4 tablespoons of soy sauce, 1 tablespoon of black pepper and squeeze the 4 halves of orange we have. With the help of a spoon add all the pulp, and be careful not to get the white part.

Now we have everything ready. Now we only place the onion as a base in a dish and use the oil used in the pan. We place the fish on it, season with salt and pepper or just salt (to taste). On top of the fish we place the 4 slices of orange that we had set aside. Pour the sauce so that it covers well all our fish, the pieces of garlic on top and put it in the fridge for 20 minutes.

After 20 minutes, it is ready to bake. The sea bass is usually done in about 12 minutes at 180°C, but as it has the sauce layer on top, you will need at least 15 minutes.

I did not plate it pretty, but I prefer to upload the photo so you can see how appetizing the sauce is.