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Seabass with a Lemon Glaze

seabass dinner
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Seabass in a sweet/tart lemon glaze

Ingredients

Scale
  • 2 8 oz Baquetta Seabass fillets
  • salt
  • 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

Instructions

  • 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

Notes

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

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