Pan Fried Sea Bass with Preserved Lemons

Sea bass pan fried with preserved lemons and a balsamic glaze.
Pan Fried Sea Bass with Preserved Lemons
  • 4 people
  • 20 mins
  • 10 mins
  • 10 mins


Rinse the sea bass in water, pat dry with kitchen towel, roll and stuff with the slices of preserved lemon.

If you are serving a salad or hot bread, now is the time to prepare them.

Heat a non stick or heavy pan, add a little olive oil and place the rolled fillets in the pan, roast for 10 minutes in a very hot oven (220C).

When cooked and lightly coloured remove from the oven.

Add a segment of diced preserved lemon skin (discard the flesh as it will be very salty).

Remove the pan from the heat and leave to finish cooking for a few minutes.

Pour some balsamic glaze into a spoon and lay fine lines of glaze across the plate.

Dress on a large hot plate, placing the fillet portions on top of one another.


  • Seafood Ingredients:
  • 8 x Sea bass Fillets or whole fish
  • Other Ingredients:
  • Extra virgin Olive Oil
  • Balsamic glaze
  • Moroccan Preserved Lemons
  • Rocket leaves
  • Ciabatta bread
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