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Crispy Sea Bass with Lemon-Sesame Sauce

Servings: 1



  • 1 medium sea bass, chopped into small pieces

  • ½ tbsp olive oil

  • ½ tsp sea salt

  • ¼ small lemon

  • ¼ small shallot, finely chopped

  • ½ tsp black sesame seeds

  • ¼ tsp honey

  • ⅛ tsp sesame oil

  • ⅛ cup extra virgin olive oil

  • 3 oz baby bok choy, halved lengthways

  • ¼ tbsp sesame oil

  • ¼ tbsp soy sauce

  • Start by making the sauce by cutting the ends off the lemon and discard.

  • Set lemon upright on a cutting board and slice off 4 sides, working around the core. Reserve the core.

  • Finely chop sliced sides of lemon (flesh and pith) and transfer to a small bowl.

  • Squeeze juice from the core into the bowl; discard core.

  • Add shallot, sesame seeds, honey, sesame oil, and olive oil. Season with kosher salt and lots of pepper.

  • Whisk to completely incorporate and set aside.

  • Next, preheat the oven to 400 F and place bok choy on a rimmed baking sheet and drizzle with sesame oil and soy sauce

  • Bake until stalks are tender and the leaves are crisp for about 5 to 7 minutes.

  • Remove from the oven and set aside to serve with the sea bass.

  • To prep, the sea bass, heat your oven to 450 degrees.

  • Season each piece of sea bass with salt, ¼ teaspoon per side.

  • Heat the olive oil in a sauté pan, over medium-high heat.

  • Add sea bass to the pan and cook for 2 minutes on each side.

  • Place the sauté pan in the oven and cook until the fish begins to flake for about 5 min. (time varies based upon the thickness of the sea bass filets)

  • Serve sea bass over the roasted bok choy.

  • Spoon sauce over the sea bass and around the dish.

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