Instructions
Step 1. Pat the sea bass fillets dry with paper towels and season both sides with salt and black pepper.
Step 2. In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, garlic, lemon juice, paprika, and red pepper flakes.
Step 3. Heat the olive oil in a large skillet over medium-high heat.
Step 4. Place the sea bass fillets in the skillet and sear for 4 to 5 minutes on the first side until a golden crust forms.
Step 5. Carefully flip the fillets and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
Step 6. Reduce the heat to medium-low and add the butter to the skillet.
Step 7. Once the butter melts, stir in the honey mustard glaze.
Step 8. Spoon the sauce continuously over the fish for 1 to 2 minutes until glossy and slightly thickened.
Step 9. Remove the skillet from the heat.
Step 10. Transfer the sea bass to a serving platter and drizzle generously with the remaining glaze.
Step 11. Sprinkle with fresh chives and parsley.
Step 12. Serve immediately with rice, roasted vegetables, mashed potatoes, or a fresh salad.
Storage and Reheating Tips
Store leftover sea bass and sauce in an airtight container in the refrigerator for up to 2 days.
Keep the glaze with the fish to help maintain moisture during storage.
Reheat gently in a covered skillet over low heat with a splash of water or broth.
Avoid overheating, as sea bass can become dry and lose its delicate texture.
Freezing is not recommended, as the texture of the fish and glaze may deteriorate after thawing.
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