BAKED CHILEAN SEA BASS WITH PESTO
Make perfectly cooked chilean sea bass every time by searing it on the stove, then baking it in the oven. Top the sea bass with pesto for an easy, flavorful meal!
Provided by Whitney Bond
Categories Main Course
Time 17m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Heat 1 tbsp olive oil in a large cast iron skillet, or oven-safe skillet, over medium high heat.
- Once the oil is hot, add the sea bass to the skillet, sprinkle with approximately ⅛ tsp salt and ⅛ tsp pepper.
- Add the tomatoes to the skillet, drizzle the remaining olive oil over the tomatoes.
- Cook for 2 minutes, then flip the fish.
- Sprinkle the remaining salt and pepper over the other side of the sea bass and the cherry tomatoes, cook for 2 minutes.
- Transfer to the oven and cook for an additional 10 minutes.
- Remove from the oven, place each sea bass on a plate with cherry tomatoes, spoon ½ tbsp pesto over each piece of sea bass.
Nutrition Facts : Calories 438 kcal, Carbohydrate 4 g, Protein 21 g, Fat 38 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 743 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SEA BASS WITH PESTO
Make and share this Sea Bass With Pesto recipe from Food.com.
Provided by Catherine from AL
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Sprinkle fish with salt and pepper and coat with a little pesto.
- Bake approximately 14 minutes until done.
- Meanwhile, saute squash and zuccini.
- Toss with 1 - 2 tbsp pesto.
- Serve fish over a few spoonfuls of pesto with rice on one side and veggies on the other.
BAKED CHILEAN SEA BASS RECIPE
This easy baked Chilean sea bass recipe is buttery, flaky, tender, and drizzled with a velvety smooth beurre blanc sauce. Ready in 20 minutes!
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
- Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
- Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
- Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
- Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
- Stir in the heavy cream and lemon zest.
- Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
- Season with sea salt to taste.
- Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.
Nutrition Facts : Calories 553 kcal, Carbohydrate 1.8 g, Protein 16.9 g, Fat 52.1 g, SaturatedFat 19.9 g, TransFat 1 g, Cholesterol 123.4 mg, Sodium 835.6 mg, Fiber 0.3 g, Sugar 0.7 g, UnsaturatedFat 15.3 g, ServingSize 1 serving
CHILEAN SEA BASS WITH ZUCCHINI
Make and share this Chilean Sea Bass With Zucchini recipe from Food.com.
Provided by Ginny Sue
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place fish in a single layer in foil-lined 9x13 baking pan.
- Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
- Sprinkle lemon juice and wine over all.
- Arrange zucchini around fish.
- Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
- Drizzle with melted butter.
- Cover with foil and crimp edges with bottom foil to seal completely.
- Bake at 450F for 20 minutes or until fish flakes easily with fork.
BAKED CHILEAN SEA BASS
This fish is out of this world. It is so simple and moist, it feels like it melts in your mouth! (I did guess on the measurements because we eyeball the spices)
Provided by KCH33444
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees.
- Clean the fish.
- Put skin side down on a baking sheet.
- Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 110.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.6, Sodium 222.7, Carbohydrate 0.1, Protein 21
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