Simple Chilean Sea Bass

Simple Chilean Sea Bass

Chilean Sea Bass is one of my favorite fish. Probably one of my favorite foods – a subtle, smooth, buttery fish that has great (non-fishy) flavor on its own, but also holds external flavors quite well. Most importantly, it is versatile due to it’s near-steaky texture, and holds up well to most types of prep, from grilling to sautéing to broiling to baking. It’s often a bit pricey, but we were able to score a major deal from a fish monger at the Farmers’ Market this weekend, and I was super excited to get home and prepare my filets.

Served with a simple bok choy/bell pepper/onion/soy/sesame side and presented over orzo, this meal provided a light, delicious flair to a lazy summer evening. Enjoy.

seabass

Ingredients

  • 2 fresh, wild caught Chilean Sea Bass filets
  • 1 lemon – 1/2 sliced into thin rounds
  • 2 cloves garlic, roughly chopped
  • salt, to taste
  • pepper, to taste
  • brown sugar, one tbsp
  • cayenne, a pinch
  • 1 tbsp, EVOO
  • 1 tbsp, canola oil

Directions

  • preheat oven to 375°
  • heat both oils in large sautée pan on medium-high with garlic in pan
  • season sea bass liberally on both sides
  • once pan is sizzling, place filets gently
  • allow 2-3 minutes on the one side ONLY, then move pan to stove
  • bake for 8 minutes, place lemon rounds over filets, put back in oven for 1-2 minutes
  • serve with lemon juice, over orzo/rice/vegetables with seared side UP
  • let your mouth water and enjoy
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