Biban de mare la cuptor cu sos mediteranean si lemon orzo

Sunt preparate care par complicate dar care, de fapt, se fac cu o naturalete surprinzatoare. Biban de mare la cuptor cu sos mediteranean si lemon orzo este exact unul dintre ele — un preparat elegant, cu arome mediteraneene intense, care aduce pe masa echilibrul perfect intre pestele fraged, sosul bogat de rosii cu capere si masline si orzo-ul cremos cu lamaie si parmezan. Este genul de reteta pe care o faci cand vrei sa impresionezi, dar fara sa petreci toata ziua in bucatarie. Bibanii de mare condimentati cu mixul special CIO si lasati la marinat capata o aroma profunda si intensa, iar sosul italian — cu rosii cherry, rosii Mutti, usturoi, capere, masline, patrunjel si busuioc — este exact genul de sos care se cere inmuiat cu paine buna. Iar lemon orzo-ul? O revelatie — pastele mici gatite cu lamaie proaspata, parmezan, pecorino si unt topit sunt o garnitura care fura tot show-ul!

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INGREDIENTE (pentru 3 portii)

Pentru peste:

3 bucati biban de mare
½ plic condiment pentru peste CIO
3 linguri ulei de masline
sare

Pentru sosul italian:

200 grame rosii cherry
240 grame rosii in sos tomat Mutti
200 ml apa
6 fire patrunjel verde
3 fire busuioc
5 catei de usturoi
20 grame capere
100 grame masline
2 linguri ulei de masline
Sare, daca este cazul

Pentru lemon orzo:

225 grame orzo
1 lamaie — coaja si sucul
50 grame pecorino taiat bucati
50 grame unt nesarat topit
½ lingurita sare
½ lingura ulei de masline extravirgin
7 fire patrunjel proaspat

Incepem cu pestele — il presaram cu sare pe ambele parti, il condimentam atat pe exterior cat si in interior cu mixul de condimente CIO pentru peste. Il lasam la marinat la frigider o ora pentru ca aromele sa patrunda adanc. Dupa marinare, il scoatem, il crestam usor cu un cutit pe piele, il ungem generos cu ulei de masline si il asezam intr-o tava. Introducem tava in cuptorul preincalzit la 180°C pentru 25 de minute, pana cand pestele este fraged si usor auriu.

Intre timp pregatim sosul italian. Intr-o cratita incalzim o lingura de ulei de masline si adaugam rosiile cherry, apa si rosiile Mutti in sos tomat. Lasam sa ajunga la punctul de fierbere, adaugam patrunjelul si busuiocul si mai fierbem 3 minute. Cu ajutorul unui blender pasam compozitia pana obtinem un sos fin si omogen. Lasam sosul la fiert la foc mic. Separat, intr-o tigaie, incalzim o lingura de ulei de masline si adaugam usturoiul taiat felii subtiri, caperele si maslinele. Le tragem la tigaie cateva minute pana devin parfumate, apoi le adaugam peste sosul de rosii. Lasam totul sa fiarba impreuna la foc mic 20 de minute.

Acum pregatim lemon orzo-ul. Cu ajutorul unui peeler de legume, decojim coaja subtire de la o lamaie — fara partea alba. Stoarcem sucul de la ambele jumatati si il pastram deoparte. Intr-un blender sau robot de bucatarie macinam coaja de lamaie impreuna cu patrunjelul si pecorino pana obtinem o gremolata fina si parfumata. Punem deoparte.

Intr-o oala medie aducem la fierbere litrul de apa cu sarea si uleiul de masline. Adaugam orzo-ul si il gatim conform instructiunilor de pe ambalaj, amestecand ocazional, pana devine al dente — aproximativ 8-10 minute. Scurgem orzo-ul si il transferam imediat intr-un bol incapator. Adaugam gremolata preparata, 2-3 linguri din sucul de lamaie si untul topit. Amestecam energic pana totul se combina intr-o garnitura cremoasa, lucioasa si parfumata. Pastram putina gremolata pentru décor.

Pe un platou de servire asezam sosul italian, punem bibanii de mare deasupra si servim alaturi de lemon orzo presarat cu gremolata parfumata si felii de lamaie pentru un plus de prospetime. O farfurie care arata spectaculos si gusta si mai bine!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Biban de mare la cuptor cu sos mediteranean si lemon orzo, te invitam sa incerci si alte retete inspirate:

Biban de mare cu legume rumenite la cuptor

English version

Baked Sea Bass with Mediterranean Sauce and Lemon Orzo

There are dishes that seem complicated but are, in fact, made with surprising ease. Baked sea bass with Mediterranean sauce and lemon orzo is exactly one of them — an elegant dish with intense Mediterranean flavours that brings to the table the perfect balance between tender fish, a rich tomato sauce with capers and olives and creamy lemon orzo with pecorino. It is the kind of recipe you make when you want to impress, but without spending the whole day in the kitchen. Sea bass seasoned with the special CIO fish seasoning and left to marinate develops a deep and intense flavour, while the Italian sauce — with cherry tomatoes, Mutti tomatoes, garlic, capers, olives, parsley and basil — is exactly the kind of sauce that calls for a good piece of bread to soak it up. And the lemon orzo? A revelation — the small pasta cooked with fresh lemon, pecorino and melted butter is a side dish that steals the whole show!

INGREDIENTS (for 3 servings)

For the fish:

3 sea bass
½ sachet CIO fish seasoning
3 tablespoons olive oil
salt

For the Italian sauce:

200 grams cherry tomatoes
240 grams Mutti tomatoes in tomato sauce
200 ml water
6 sprigs fresh parsley
3 sprigs fresh basil
5 garlic cloves
20 grams capers
100 grams olives
2 tablespoons olive oil
salt if needed

For the lemon orzo:

225 grams orzo
1 lemon — zest and juice
50 grams pecorino, cut into pieces
50 grams unsalted butter, melted
½ teaspoon salt
½ tablespoon extra virgin olive oil
7 sprigs fresh parsley

We start with the fish — season it with salt on both sides and season both the exterior and interior with the CIO fish seasoning mix. Leave to marinate in the fridge for one hour so the flavours can penetrate deeply. After marinating, remove from the fridge, score lightly with a knife along the skin, brush generously with olive oil and place in a baking tray. Place the tray in the oven preheated to 180°C for 25 minutes, until the fish is tender and lightly golden.

Meanwhile prepare the Italian sauce. In a saucepan heat one tablespoon of olive oil and add the cherry tomatoes, water and Mutti tomatoes in tomato sauce. Bring to the boil, add the parsley and basil and cook for a further 3 minutes. Using a blender, blend the mixture until you get a smooth and uniform sauce. Leave to simmer over low heat. Separately, in a pan, heat one tablespoon of olive oil and add the thinly sliced garlic, capers and olives. Toss for a few minutes until fragrant, then add to the tomato sauce. Leave everything to simmer together over low heat for 20 minutes.

Now prepare the lemon orzo. Using a vegetable peeler, thinly peel the zest from one lemon — avoiding the white pith. Squeeze the juice from both halves and set aside. In a blender or food processor, grind the lemon zest together with the parsley and pecorino until you get a fine and fragrant gremolata. Set aside.

In a medium saucepan bring the water to the boil with the salt and olive oil. Add the orzo and cook according to the packet instructions, stirring occasionally, until al dente — approximately 8-10 minutes. Drain the orzo and transfer immediately to a large bowl. Add the prepared gremolata, 2-3 tablespoons of the lemon juice and the melted butter. Toss energetically until everything combines into a creamy, glossy and fragrant side dish. Reserve a little gremolata for decoration.

On a serving platter arrange the Italian sauce, place the sea bass on top and serve alongside the lemon orzo scattered with the fragrant gremolata and lemon wedges for an extra touch of freshness. A plate that looks spectacular and tastes even better!

If you enjoyed this Baked sea bass with Mediterranean sauce and lemon orzo recipe, we invite you to try other recipes for inspiration: Sea Bass with Roasted Vegetables, Oven Baked Sea Bream with Vegetables or Sea Bass with Cherry Tomatoes and Olives.

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