This recipe for Baked Chilean Sea Bass with Fresh Corn Salad is the perfect summertime meal. Easy baked fillets served with chargrilled corn and peppers, this dish is sure to be a crowd-pleaser!
This chef-prized fish is known for its high-fat content and velvety mouthfeel. Sizzlefish Chilean sea bass has a rich, melt in your mouth texture. With its white flesh and flaky meat, you can use this in just about any white fish recipe. It accepts all spices and forgives very easily with any cooking method.
Ah, summertime has arrived and with that comes fun fresh food. This recipe for Baked Chilean Sea Bass with Fresh Corn Salad really highlights the season. We used a combination of cooking methods here to make things move smoothly in the preparation department, but to also add a combination of fun flavors. For ease, since Chilean Sea Bass is so tender, we opted to season it well then bake it in the oven. While that is cooking, we used a grill pan on the stove to grill up fresh corn on the cob and peppers. If you don’t have a grill pan, by all means, roast the vegetables in the oven for about 20 to 30 minutes before you put the fish in to bake. That way you can prepare the salad while the fish cooks. Easy, right?!
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Comments will be approved before showing up.
If you are looking for a fun easy recipe that really highlights warm weather and relaxation, this recipe is exactly what you need!