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chilean sea bass on saffron rice

Chilean Sea Bass with Orange and Thyme on Saffron Rice

  • Author: Patty
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French American


buttery Chilean sea bass with a bright orange and thyme sauce on saffron rice



  • 2 6oz Chilean sea bass fillets
  • 2 tsp butter, optional
  • 1 can Mandarin oranges (15 oz)
  • 1/4 cup TBS white wine
  • 1 tsp dried thyme or 1 TBS fresh thyme chopped fine
  • salt and pepper

For the Saffron Rice

In an electric pressure cooker

  • 1 cup Jasmine rice
  • 1 cup water
  • pinch of saffron
  • 1 TBS butter – optional
  • 1 tsp salt

On the stove top:

  • 1 cup Jasmine rice
  • 2 cups water
  • pinch of saffron
  • 1 TBS butter – optional
  • 1 tsp salt



Start the Rice

If using an electric pressure cooker:

  • Place all ingredients in the electric pressure cooker and push the white rice button.

If cooking the rice on the stove top:

  • Add all ingredients to a pot and bring to a boil.
  • Reduce to a simmer and cook for about 20 minutes until all water is absorbed.
  • Fluff with a fork

Cook the Sea Bass:

  • Preheat oven to 350
  • Cut two pieces of parchment to make the packets. Fold in half and grease the parchment.
  • Salt and pepper both sides of the sea bass fillet. Place in the center of one side of the parchment.
  • Sprinkle with 1/2 tsp dried thyme or 1/2 TBS fresh thyme
  • Top each fillet with about 8 Mandarin oranges
  • Mix the white wine with 1/4 cup of the Mandarin orange juice.
  • Fold the packets up leaving a small opening in one corner. Pour half of the liquid in each packet.
  • Place the packets on a baking sheet.
  • Bake in the preheated oven for 20 minutes.
  • CAREFULLY open the packets – the steam will be hot.

To Serve:

  • Place a cup of saffron rice on the plate and top with the sea bass and oranges.
  • If desired pour the sauce from the packets over top.
  • Serve with a side vegetable. I made simple roasted green beans.


If your fillets are particularly thick you will have to bake them for longer. Mine were about 3/4″ thick

Keywords: sea bass, en papiollote, steamed fish, Chilean sea bass