Honey-glazed Bass

The honey butter elevates this delicious fish to perfection.

Sous-Chef-Cooking-a bunch of parsley
1 lemon
0.5 cup wheat flour
1.5 tsp salt
1.5 tsp black pepper
2 oz butter
2 tsp honey
21–28 oz skinless bass filets (or other good, white fish, in Finland we used zander)

Chop up the parsley with scissors.
Cut the lemon into wedges for the sous-chef. Mix the flour,
salt and black pepper in a flat dish.
Pat the filets dry with household paper and roll them
one by one in the flour-seasoning mixture.
Pile the flour-coated filets onto a plate to wait to be fried.
Melt the butter in a skillet and mix in the honey. Fry the fish filets in the honey
butter on both sides until they are cooked through, then place them
onto a flat serving dish.
Squeeze lemon juice on the filets.
Garnish the dish with the chopped parsley.

Serve with salad and earlies (baby potatoes) or rice.

The recipes in SousChefCooking.com are divided into different work stages and color-coded:
The tasks in red are suitable for children – the sous chefs.
The tasks in black are for the adults.
Tasks in green are intended to be performed together.

The original version of the recipe was published in our cookbook
Sous Chef’s Cookbook (Apukokin keittokirja)
in Finland 2010.

2 thoughts on “Honey-glazed Bass

  1. Hello there, just became alert to your blog through Google, and found that it is really informative.

    I am gonna watch out for brussels. I’ll be
    grateful if you continue this in future. Many people will
    be benefited from your writing. Cheers!

  2. Thanks, Octavio! We were just moving back from Berkeley to Helsinki when receiving your comment, and forgot to answer then. We will surely continue now as we are settled again. Have a great week!

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