Soy Ginger Baked Chilean Sea Bass
Soy Ginger Baked Chilean Sea Bass is the perfect one dish meal ready in under 30 minutes!
Did you know that Chilean Sea Bass is actually not considered a bass at all. It was named so in the last century because the name Chilean sea bass was thought to sound better than its true name (Antarctic Toothfish). This chef-prized, deep water fish is known for its high-fat content and velvety mouthfeel. Chilean sea bass has a rich, melt in your mouth texture. Its white flesh and flaky meat, makes it perfect in just about any white fish recipe. Another bonus to its high omega-2 fatty acid content is that it is very forgiving with almost any cooking method. It is also important to note that here at Sizzlefish we’re supporting healthy, abundant oceans by partnering with the Monterey Bay Aquarium Seafood Watch® program, and we're making changes to source only environmentally responsible seafood. You can learn more at seafoodwatch.org.
2 Sizzlefish Chilean Sea Bass Fillets
4 TBSP Low Sodium Soy Sauce
2 TBSP Rice Vinegar
2 TBSP Fresh Lime Juice
1 TBSP Sesame Oil
1 TBSP Brown Sugar
1 TBSP Freshly Grated Ginger
½ tsp Kosher Salt
In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, sesame oil, brown sugar, fresh ginger, and salt.
Pat the Chilean sea bass fillets dry and place them in a high sided baking dish.
Pour the marinade over the fillets, coating well, and allow to marinate for 15 – 30 minutes, but no more than 30 minutes.
Preheat the oven to 450°F degrees while the fillets marinate.
Once the fillets are marinated, place the dish in the oven and bake for about 15 minutes or until the fillets reach an internal temperature of 135°F.