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Sea Bass with Honeyed Apples

Sea Bass with Honeyed Apples

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Lola

Crispy fried fish topped with honeyed apples. This unique dish always get loads of compliments. Plus everyone is always surprised of the pairing of fish and apples. If you can't get sea bass, any firm white fleshed fish will work. Catfish is another fish that goes great with the apples.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 81.8g
  • 26%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Melt 1/4 cup of the margarine in a large skillet over medium-high heat. Fry the apples in margarine until tender. Stir in honey, reduce heat, and keep warm.
  2. In a shallow bowl, mix together flour, salt, and pepper. Place bread crumbs in another shallow bowl, and egg in a third bowl.
  3. Melt the remaining 1/4 cup margarine in a large skillet over medium heat. Dredge the fish in the seasoned flour, dip in egg, then coat with bread crumbs. Place the coated fillets in the hot skillet, and cook for about 3 to 4 minutes per side. The fillets should be nicely browned, and they should flake easily with a fork. Place fish on a serving dish, and spoon the apples with honey over the top of each fillet.
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Reviews

REBA13
15
1/14/2004

FANTASTIC! The combo of apples, honey and fish sounds gross but this is a great recipe! My husband says it's the best fish he's ever eaten, and he's a staunch "keep it simple" New Englander. The dish is like having dinner and dessert on one plate. I used real butter VS. margarine so added some olive oil to raise the frying temp for the fish without burning the butter. The crust came out a bit blackened for me but it was not "burnt" but "caramelized". Hubby gave this five stars, so do I!

CHATEAUMEISTER
15
1/31/2004

Tried this tonight, jan 19-03, on my executive VP girlfriend and she loved it, put it with creamy mashed potatoes and balsamic/walnut brussel sprouts, which gave a sweet/sour accent to this sweet/fish dish. I would reccommend a viognier to go with this, like napa Arrow-wood or sonoma's Christopher creek viognier.

DEIDREK2
11
1/4/2004

Like the others, I was a little skeptical of the combinations in this dish. It came out wonderful! I used striped bass, and I think you can experiment with many different white fish types and have good results with this dish. Thanks for sharing!