Blackened Sea Bass with Honey-Ginger Glaze

Sima Kazarnovksy
Written for Mishpacha Magazine

The truth is that cooking sea bass gives off a heavy scent. It’s an unavoidable reality that might have garnered me a few reproachful looks while trialing this recipe this summer.
That being said, the caramelization of this fish and beautiful crispiness of the skin really makes the whole endeavor worth it. Just purchase a few scented candles before you try this recipe, especially if you’re borrowing your mom’s kitchen. Oops. Love you, Mom.

4 sea bass fillets
2 tsp salt
1 tsp oregano
1 tsp thyme
1 tsp cilantro
1 tsp garlic powder
1 tsp onion powder
1 tsp sweet paprika
1/2 tsp curry powder
1/2 tsp chili powder
1 Tbsp + 1 tsp olive oil
1 Tbsp + 1 tsp lemon juice

1/2 cup honey
2 Tbsp soy sauce
4 cubes frozen ginger

Preheat oven to 450
In a small bowl mix all the spices together. Add olive oil and lemon juice to form a paste.
Arrange fillets in a 9×13-inch baking pan and coat with the paste, spreading evenly over the flesh. Let sit for hand an hour.
Bake for 15-20 minutes, depending on thickness of fillets.
While fillets are cooking, prepare the glaze: Mix honey, soy sauce, and ginger together in a bowl. Remove fish from oven, coat with glaze, then return to oven for another 5 minutes.

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