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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sea Bass: Chilean Sea Bass with Chile Lime Butter Recipe

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This recipe for Sea Bass: Chilean Sea Bass with Chile Lime Butter is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bass fillets (I used two)
3 garlic cloves, minced (I used jar minced garlic)
1 lemon freshly squeezed
1 tbsp freely chopped parsley
1 tbsp freshly chopped basil
1/2 tsp fresh round black pepper (I due to use this due to heartburn)
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
Pinches of salt and pepper to taste
Directions:
Directions:
Preheat oven to 425º
In a large pan, saute EVOO, onions and half of the garlic for about 3-4 minutes.
Add in the other ingredients and simmer for an additional 1-2 minutes. Remove from heat. *** I marinated fish in above ingredients. ******
Place sea bass in baking pan and sprinkle each side with seasoning. Bake for about 15-20 minutes. Depending on the the thickness of the sea bass, times can vary.
Remove from oven and plate immediately with your favorite side dish.

I served with sautéed spinach:
Sautee onion, garlic for about 3-4 minutes, then add spinach, parsley and lemon juice.

I also served with sweet potatoes.
Cut into cubes.
Tossed with EVOO, parsley, lemon juice, garlic.
Roasted at 400º for 30 minutes.
Then mixed with cranberries

 

 

 

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