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olive oil
4 Chilean sea bass fillets, about 6 ounces each
salt and pepper
Cajun or Creole seasoning, or a seasoning combination of your choice
Heat oven to 425°.
Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce.
Serves 4.
4 – 6 Chilean Seabass Fillets
4 cloves garlic, chopped
1 tsp oregano, dried
1 tsp basil, dried
2 tsp parsley, fresh
1 cup black olives, pitted and chopped
¼ cup olive oil
½ cup dry white wine, or vegetable stock
salt and pepper
1. Combine garlic, oregano, basil, parsley and olives. Season to taste with salt and pepper.
2. Heat olive oil in 13×9 inch baking dish at 425°F for about 5 minutes. Evenly spread olive mixture over bottom of baking dish. Carefully place fillets on top and pour white wine over top of fillets.
3. Bake for 15 minutes or until done.
This is a knock off of PF Chang’s version of Oolong Sea Bass.
Ingredients :
Marinade/sauce
2cupOolong tea, brewed (or water)
2/3cupsoy sauce
3/4cuplight brown sugar
1tspminced fresh ginger
1tspminced fresh garlic
2 1/2lbsea bass fillets
Optional Garnish
6xhandfuls fresh spinach
1/2tspminced fresh garlic
1×5.5-ounce can whole baby sweet corn,
1. Make your sauce and marinade by combining the five ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 2 minutes. Cool uncovered, then strain out the ginger and garlic.
2. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 6 hours in the fridge. If the sauce doesn’t completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.
3. When you are ready to prepare the fish, preheat your oven to 425 degrees.
4. Arrange the fillets on a foil-covered cooking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 4 minutes or until you get some dark patches around the edge of the fillets. Just don’t let them burn.
5. As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange half of the spinach and corn on each of two plates.
6. When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach and baby corn. Split the remaining sauce and pour it over each of the fillets before serving.