Rinse the Chilean sea bass with cold water and pat
Preheat oven to 400\u00b0.
Melt
Check the sea bass fillet for any errant bones and
luminum foil.
Preheat the oven to 400.
Working with
Cut the sea bass in half horizontally.
Season
ectangle of foil. Add the sea bass; top with the scallions, 1
Combine all ingredients except Sea Bass to form marinade.
Pour
Preheat the oven to 350F.
Place the Sea Bass in an oven proof dish, single layer.
Pour in all the remaining ingredients.
Bake uncovered for apprx 20 minutes or until it flakes easily with a fork.
cup.).
Halve the sea bass fillets crosswise (into 8-ounce
archment paper and lay fish fillet on top of crust.
rying pan, add the fish fillet skin-side down and fry
ake the marinade. Place the sea bass in a large sealable plastic
plates. Place a fish fillet on each plate then serve.
tir to combine. Season with sea salt before transferring the mixture
Preheat oven for 375 degrees.
Lightly
Bring water to a boil under a metal or bamboo steamer.
Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
Top with ginger and shiitakes, cover and steam 15 minutes.
Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
In a small saute pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
Drizzle plates with soy sauce.
Preheat oven to 375 degrees F.
Preheat oven to 400 degrees.
Place
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.
lakes. Process until smooth. Preheat oven to 350 degrees F (175