Honey-soy lacquered sea bass with stir-fried vegetables
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Serves 6
| 2 | tablespoons honey |
| 2 | tablespoons balsamic vinegar |
| 2 | tablespoons soy sauce |
| 6 | pieces skinless, boneless sea bass (6 ounces each) |
| Salt and pepper, to taste | |
| 3 | tablespoons olive oil, and more for the baking sheet |
| 1 | small onion, halved and thinly sliced vertically |
| 1 | medium head Chinese cabbage, cut in 3/4-inch chiffonade |
| 1/4 | pound slender green beans, cut in 1/2-inch slices |
| 1 | cup corn kernels |
| 10 | ounces bean sprouts |
| Grated rind and juice of 1 lemon | |
| Balsamic vinegar (for sprinkling) |
2. In a small saucepan over medium heat, combine the honey, balsamic vinegar, and soy sauce. Cook over medium heat, stirring, until the mixture is smooth.
3. Sprinkle the flesh side of the fish with salt and pepper. Place fillets skin-side up on a lightly oiled baking sheet. Brush with honey-soy mixture. Slide into the oven.
4. In a wok or skillet over high heat, heat the 3 tablespoons of oil. Cook the onion and cabbage, stirring constantly, for 2 minutes. Add the green beans and cook, stirring, for 1 minute more.
5. Add the corn and cook for 30 seconds. Add the bean sprouts and cook for 1 minute more. Stir in the lemon rind and juice and remove from the heat.
6. When the fish has cooked for 5 minutes, check it. It should be barely firm to the touch and opaque.
7. Spoon the vegetables vertically across the plate. Top with fish fillet and decorate with lines of balsamic vinegar. Adapted from L'Atelier des Chefs
