09/24/2008
Ingredients: 200 g (0.5 lb) sea bass per serving, a lemon, an orange, flour, 25 g (almost 1 oz) butter, 30 g (1 oz) sugar, triple sec liqueur, fish stock.Preparation:Rinse, peel off and fillet sea bass. Sprinkle filets with ½ lemon juice and let stand to marinade 1 hour. Season both sides with salt and coat in flour. Fry in piping hot oil.For the sauce pour in ½ lemon in small saucepan, with orange cut into pieces, butter, and sugar. Cook over low heat and let sauce boil down until sugar turns golden brown. Add liqueur and stock. Boil 5 minutes. Serve.
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