Sea bass with dill cucumbers and orange champagne

perch with cucumber and orange
  • Preparation Time
    10 min
  • Cooking Time
    20 min
  • Servings

I think that sea bass with dill cucumbers and orange champagne not everyone has enjoyed. This time, it could be called orange champagne vinegar.

Did you know that the etymological name for perch in Latvian is related to the word "ass". The Latvian name of the species was first found in 1638. 



    Solis 1

    Put the fish fillets in a pan. Squeeze evenly half the orange juice on top of the fillet, sprinkle evenly with oil and sprinkle with salt and pepper. Bake over medium heat, about 6 minutes on both sides.

    Solis 2

    When the fish is ready, let it rest for a few minutes.

    Solis 3

    In a bowl, mix vinegar, agave, mustard, dill, a pinch of salt / pepper / garlic salt and curry. It will be a sauce.

    Solis 4

    Cut the cucumber and half into orange cubes. Add to the sauce. If possible, allow a little to stand so that the cucumber and orange will shrink.

    Solis 5

    When everything is ready, cut the fish into pieces and pour the sauce.


    As the pieces of fish are different, the cooking time may also be different. The main thing to know is that in principle the fish is ready when it is opaque and white. Enjoy your meal!

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