Pan-fried sea bass in lemon sauce
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freePregnancy-friendly
This fish supper is packed with fresh, zesty flavours and makes a filling dinner.
Ingredients
- sea bass: 450g/1lb sea bass fillets (or any firm white-fleshed fish), cut into large pieces
- vegetable oil: 3 tbsp groundnut or vegetable oil
For the marinade
For the lemon sauce
- vegetable oil: 2 tsp groundnut or vegetable oil
- garlic: 3 garlic cloves, crushed
- chicken stock: 4 tbsp chicken stock
- lemon juice: 2 tbsp lemon juice
- lemon: 3 lemon slices
- soy sauce: 1 tsp light soy sauce
- ½ tsp salt
- spring onions: 1 tbsp finely chopped spring onions
- caster sugar: 1 tsp caster sugar
- cornflour: ½ tsp cornflour mixed with ½ tsp water
For the noodles
- noodles: 225g/8 oz dried thin noodles
- sesame oil: 2 tbsp sesame oil
For the sesame sauce
- peanut butter: 4 tbsp sesame paste or peanut butter
- soy sauce: 1 tbsp dark soy sauce
- soy sauce: 2 tbsp light soy sauce
- caster sugar: 2 tsp caster sugar
- chicken stock: 225ml/8 fl oz chicken stock
- ½ tsp salt
- white pepper: freshly ground white pepper
Method
For the marinade, combine all of the ingredients in a large bowl and add the fish. Spoon the marinade over the fish and leave to rest for 30 minutes.
Heat the oil in a wok or large frying pan until hot and add the fish. Pan-fry until lightly brown and cooked through. Using a fish slice, transfer to kitchen towels to drain.
For the lemon sauce, reheat the wok and add the oil. When hot, add the garlic and
fry for 30 seconds. Add the rest of the sauce ingredients and bring to a simmer.
Meanwhile, for the noodles, bring a saucepan of lightly salted water to the boil and cook the noodles for 2 minutes, or until they are just soft. Drain and toss immediately with the sesame oil.
For the sesame sauce, mix all of the ingredients together in a small saucepan and bring to a simmer. Season with the pepper. Stir the sauce into the noodles.
Serve the noodles on four warmed plates and top with the fish. Pour over the lemon sauce and serve immediately.
