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    • Sea Bass with Orange-Mustard Glaze

    Sea Bass with Orange-Mustard Glaze

    Mark Sharron
    Easy
    35 minutes
    02-Apr

    Sea Bass with Orange-Mustard Glaze is an easy-to-make and delicious dish that is sure to please any palate. This dish is made with fresh sea bass fillets, olive oil, orange juice, Dijon mustard, honey, and a blend of spices. The orange-mustard glaze adds a sweet and tangy flavour to the fish, while the spices give it a unique and flavorful kick. This dish is sure to be a crowd-pleaser and can be served as an entrée or as part of a larger meal.

     

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    Ingredients

    • 4 sea bass fillets
    • 2 tablespoons olive oil
    • Salt and pepper
    • 1/4 cup orange juice
    • 2 tablespoons Dijon mustard
    • 2 tablespoons honey
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 2 tablespoons chopped fresh parsley, for garnish (optional)

    Method

    • How to Make Sea Bass with Orange-Mustard Glaze
    • Preheat oven to 200°C (400°F) and line a baking tray with parchment paper
    • Pat sea bass fillets dry with paper towels
    • Season both sides of the fillets with salt and pepper
    • In a small mixing bowl, whisk together orange juice, Dijon mustard, honey, ground cumin, ground coriander, ground ginger, garlic powder, and onion powder
    • Brush olive oil onto both sides of each fillet
    • Place fillets skin-side down on the prepared baking tray
    • Spoon or brush the orange-mustard glaze generously over the top of each fillet
    • Let the fillets marinate at room temperature for 10 minutes while oven heats (optional for deeper flavor)
    • Bake the fillets for 12–15 minutes, or until the fish is opaque and flakes easily with a fork
    • During baking, baste fillets with more glaze at the halfway mark for intensified flavor (optional)
    • When finished cooking, transfer fillets gently to serving plates using a fish spatula
    • Drizzle extra glaze from the tray over the fillets
    • Garnish with freshly chopped parsley (if desired)
    • Serve immediately, pairing with steamed greens or citrus segments for freshness
    • Plate each fillet angled gently atop the garnish for elegant presentation
    • Wipe rims of plates for clean presentation and visual appeal
    • Offer extra glaze or a citrus wedge on the side for guests