Preheat oven to 90 °C.
Rinse the fish under cold water, scale and fillet.
Rinse two oranges and peel off narrow strips with a zester. Peel the oranges, remove the white skin and cut into slices. Put the orange fillets aside.
Slice the chili pepper lengthwise, clean, remove the seeds and cut into thin strips. Peel the garlic and cut into fine slices. Clean the chicory, cut into quarters, remove the stem and cut into thin strips. Squeeze the lemon.
Sprinkle the fish fillets with two tablespoons of lemon juice, season with salt and pepper and roast in olive oil on the skin side for about five minutes. Then place the fish on a baking tray.
Add rosemary and spread butter in flakes evenly on the fish.
Cook in the oven for about half an hour.
Squeeze an orange. Sauté garlic with chicory and chili in the same frying pan. Extinguish with orange juice, fish stock and the Grand Marnier. Add orange wedges and whipped cream, season again with salt and maybe pepper. Finally, caramelize the orange zest in a frying pan with brown sugar.
Arrange the fish fillets on a plate, spread the sauce and orange zest evenly on top. Decorate with parsley leaves and serve with long-grain rice.
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