As we have gotten older I have found that when dinner rolls around neither one of us wants a big heavy meal any longer. I find that when I start to consider the meal for the night my thoughts turn more often to seafood more than anything else. This is a little bit challenging living in cow country. Thanks to the internet and the sudden proliferation of online seafood purveyors I can now get seafood in at a reasonable price. It’s not like I can afford to eat it every night but it can show up on the table a little more frequently. My recent favorite is Sizzlefish – the seafood I have gotten from them has been high quality and very delicious. I’ll be using an affiliate link below in my seabass recipe for the fish. If you use it to purchase I will receive a small commission. I am revisiting this post from several years ago.
ANY AMAZON LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING I WILL RECEIVE A SMALL COMMISSION (AT NO ADDITIONAL CHARGE TO YOU)
Seabass with a Lemon Glaze
serves 2 to 4
I removed the skin from the fish since this was not going to be a preparation where it would get crispy. Dust the fillets with salt on each side.
Mix together the flour, salt and 5 spice powder on a plate. Coat the seabass on both sides.
Heat a non-stick pan over med – high heat. When the pan is hot add the canola oil and then the fillets.
Cook on each side for two minutes.
When you have turned the fillets brush them with the lemon glaze and cook for one minute on each side. Brushing with the glaze as the fish cooks. Turn them twice, glazing each time.
Cover the pan and let sit for 5 minutes to finish cooking.
Serve with a starch and vegetable of choice – I made couscous and roasted broccoli with pepper.
How Was the Seabass Recipe?
The spicy/sweet glaze on the white fish was delicious and perfect with the peppery broccoli. The seabass was cooked just right and as I noted above the hubby and I were satisfied sharing one 8 oz fillet between us. It was a very satisfying dinner. I enjoyed it as much as my recent recipe of air fryer Chilean sea bass. Seabass is my favorite cooked fish; ahi is my favorite fish to have raw. I have a few more seabass fillets in the freezer and I am looking forward to cooking them.Print
Seabass in a sweet/tart lemon glaze
- 2 8 oz Baquetta Seabass fillets
- 1 tsp canola oil
- 2 TBS all purpose flour
- 1 tsp salt
- 1 TBS 5 spice powder
- 2 TBS fresh lemon juice
- 1 TBS honey
- 1 TBS parsley, roughly chopped for garnish
- Remove the skin and dust the fillets with salt on each side.
- Mix together the flour, salt and 5 spice powder on a plate. Coat the seabass on both sides.
- Heat a non-stick pan over med – high heat. When the pan is hot add the canola oil.
- Add the fillets to the pan. After two minutes, turn the fillet. Brush with the lemon glaze and cook for one more minute. Turn the fillet, glaze again and let cook for a minute.
- When you have turned the fillets brush them with the lemon glaze and cook for one minute on each side. Brushing with the glaze as the fish cooks.
- Turn them twice more glazing each time.
Cover the pan let the fillets rest for five minutes
- Serve with couscous and vegetable
Cooking time on the fish is going to depend on how thick the fillets are. The ones I used were about 1 1/4″
Keywords: seabass, baquetta seabass, fish for dinner