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Bacon wrapped sea bass

Bacon Wrapped Seabass on Blood Orange Roasted Brussels Sprouts and Jasmine Rice with Pear, Apple and Orange Salad – Recipe

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Roasting and Stove Top
  • Cuisine: American


Buttery sea bass wrapped in smokey bacon topped with a crunchy fruit salad



  • 1 8 oz seabass fillet
  • 2 slices bacon
  • 1 cup Brussels Sprouts, halved
  • 1 1/2 cups cooked Jasmine rice
  • 1 TBS Blood Orange Olive Oil
  • 1/2 pear, julienned
  • 1/2 apple, julienned
  • 1 orange cut into supremes, juice reserved
  • salt and pepper


  • Add the halved Brussels sprouts to a baking dish. Add half of the Blood Orange Olive Oil and a sprinkling of salt and pepper. Mix well. Roast in the oven for 20 minutes.
  • Add the cooked Jasmine rice and the rest of the Blood Orange olive oil and return to the oven.
  • While the Brussels sprouts are roasting wrap the seabass fillet with the two strips of bacon. Secure with toothpicks.
  • Heat a cast iron pan or other heavy bottomed pan over med-high heat until hot. You want a hot pan to crisp the bacon without over cooking the fish. Add the fish and cook on all four sides for a minute and a half each until the bacon is crisp.
  • Remove the pan to the oven to finish cooking – about 6 1/2 minutes.
  • While the fish is cooking mix the pears, apples and orange pieces together in a medium bowl. Add the reserved orange juice and a pinch of salt. Set aside.
  • Remove the frying pan from the oven REMEMBERING THAT IT IS HOT AS HELL. Remove toothpicks from the fish. Carefully cut the fillet in half.
  • To serve: ┬áput half of the Brussels sprout/rice mixture on the plate. Add one half of the fillet and top with half of the fruit salad. Pour half of the orange juice over the dish.



Keywords: sea bass, bacon, bacon wrapped sea bass, seabass, dinner for two