Glazed Seabass Recipe
Pan-seared glazed seabass, served with sautéed bok choy, ginger ponzu sauce, and confit red bell peppers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seabass
Sautéed Bok Choy
Ginger Ponzu Sauce
Confit Red Bell Peppers
Method
Confit Red Bell Peppers
- 1
- 2
Bake the Peppers
Cover the baking dish with foil and bake in the preheated oven for about 2 hours until the peppers are soft and tender. Once done, let them cool in the oil.
Ginger Ponzu Sauce
- 3
Make the Ponzu Sauce
In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, lemon juice, and mirin until well combined. Set aside for serving.
Sautéed Bok Choy
- 4
Sauté the Bok Choy
In a large skillet, heat the sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the bok choy, salt, and black pepper. Stir-fry for 5-7 minutes until the bok choy is wilted but still vibrant green.
Seabass
- 5
Prepare the Seabass
Pat the seabass fillets dry with paper towels. Season both sides with salt and black pepper.
- 6
Cook the Seabass
In a large non-stick skillet, heat olive oil over medium-high heat. Once hot, add the seabass fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes.
- 7
Glaze the Seabass
Reduce the heat to medium-low. Drizzle soy sauce and honey over the seabass, allowing it to glaze for about 1-2 minutes, basting the fillets as needed.
