Sea Bass in Pepper Citrus Sauce

Cut the fish into small medallions. Wash the lime, lemon and orange properly. Grate the zest from the orange and lime. Squeeze all the fruit and collect the juice.

Pluck the thyme leaves from the branches. Mix the citrus juice with salt, pepper, olive oil and the grated peel. Marinate the fish medallions for about 1 hour. Turn them from time to time to the other side. Drain the fish on kitchen paper, sprinkle with thyme, season lightly with salt and season with pepper. Heat a little olive oil in the frying pan and sear the fish on both sides. Remove the medallions from the frying pan and keep warm.

Pour the marinade into the frying pan, reduce a little, add the honey and bring the whole thing to the boil briefly. Return the fish medallions to the frying pan and briefly soak in the sauce. Arrange the fish on plates and pour the sauce over it.

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