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Bass with Lemonade: CITRUS & SEA



for the bass:

  • 2 sea bass fillets (with the skin)

  • 2 table spoons olive oil

  • zest & juice of 1 lemon

  • 1/4 cup good quality organic lemonade

  • ½ cup of dry white wine

  • 2 teaspoons mustard

  • 1/4 cup chopped parsley

  • 1/4 cup chopped dill

  • salt & pepper to tast



  1. Wash the sea-bass fillets in fresh water. Pat the fish dry with kitchen paper. It’s important that most of the moisture is removed from the fish, so it will get a nice brown color.

  2. Add the zest and the juice of the lemon, the Poros lemonade, mustard, white wine, parsley and dill all in a bowl and add salt and pepper to your preference. Mix it all very well.

  3. Heat the olive oil in a large frying pan with a heavy bottom or non-stick surface. Cook the fish for 3-4 minutes with the skin-side down, until golden brown and fully cooked. You can put a lid on the top so the heat stays in the skillet and cooks the fish. Try not to move the fish too much, especially if you are using a pan that isn't non-stick, otherwise the fish might stick to the bottom and not get browned as nicely. No need to turn the fish upside down.

  4. Remove the sea-bass from the skillet to a plate. Leave the skillet on the stove and turn down the heat.

  5. Add the lemonade mixture and let it cook for 1 minute.

  6. Put the fish, skin up, back into the pan with the lemon sauce and let it simmer for another minute.

  7. Serve the sea-bass from the skillet directly onto the plate.


WORDS: Katerina Sakelliou

PHOTOS: Annette Spaan

Katerina Sakelliou was born on Poros island, from where she cooks and shares her favorite adventures and recipes on her blog, Katerina's Kouzina, at

Annette Spaan is a Dutch journalist, copywriter, travel and food photographer at


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