Active Time

　　40 min

　　Total Time

　　1 hr

　　Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

　　

Ingredients

Makes 6 servings

　　4 navel oranges

　　3 tablespoons olive oil

　　1 tablespoon unsalted butter

　　1 large onion, halved lengthwise and thinly sliced lengthwise

　　1 lb rhubarb, cut into 1-inch pieces

　　2 tablespoons mild honey

　　1 1/4 teaspoons salt

　　1 1/2 teaspoons minced peeled fresh ginger

　　1/4 teaspoon cinnamon

　　1 (14- to 15-oz) can diced tomatoes including juice

　　1/4 teaspoon black pepper

　　6 (6- to 8-oz) black sea bass fillets with skin and small bones removed

　　1/4 cup chopped fresh mint

　　

Step 1

Arrange oven rack in middle position and preheat oven to 375°F.

　　

Step 2

Cut peel, including white pith, from 3 oranges with a small sharp knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into bowl. Drain off as much juice as possible from segments into a measuring cup. Squeeze enough juice from remaining orange to total 2/3 cup of juice.

　　

Step 3

Heat 2 tablespoons oil with butter in a 12-inch heavy skillet over moderate heat until butter is melted, then cook onion, stirring occasionally, until softened and golden brown, 18 to 20 minutes.

　　

Step 4

While onion is caramelizing, cook rhubarb, honey, 1/3 cup orange juice, and 1/4 teaspoon salt in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until rhubarb is very tender, about 12 minutes. Force mixture through a medium-mesh sieve into a bowl, scraping and pressing hard on solids and discarding them.

　　

Step 5

Add ginger and cinnamon to onion and cook, stirring, 1 minute. Add remaining 1/3 cup orange juice and boil until thickened, about 1 minute. Stir in rhubarb purée, tomatoes, pepper, and 1/2 teaspoon salt and briskly simmer, stirring occasionally until sauce is thickened slightly, 7 to 10 minutes. Remove from heat.

　　

Step 6

While sauce simmers, grease a 17- by 12-inch glass or ceramic baking dish with remaining tablespoon oil. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fish, skin sides up, in 1 layer in baking dish and bake until opaque and just cooked through, 12 to 14 minutes. Stir orange segments into sauce and cook until heated through, 1 to 2 minutes, and season with salt. Stir mint into sauce and serve with fish.

　　Cooks' note:

　　You can make this recipe with 4 black sea bass fillets and serve them with extra sauce.