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March 27, 2020
If you’re looking for a healthy, restaurant-quality meal then this recipe for Baked Wild Chilean Sea Bass is for you. This rich buttery sea bass served on top of a beautifully seasoned marinara with chickpeas is such a delectable combination. This is the perfect healthful indulgent meal.
Here at Sizzlefish, our chef prized Wild Chilean Sea Bass is known for its high fat content and velvety mouthfeel. Wild Chilean sea bass has a rich melt in your mouth texture, which pairs beautifully with the marinara and chickpea combination in this recipe. This moderately oily fish has tender, moist, thick flakes and is very forgiving when cooked since the flesh won’t get tough from overcooking. This is all due to its high levels of Omega-3 fatty acids.
This recipe is incredibly easy to put together on a busy weeknight, yet fancy enough to serve guests at a more formal gathering. The combination of our rich fatty wild Chilean sea bass next to the slightly salty acidic tomatoes works incredibly well. We added another texture dynamic to the dish with the addition of chickpeas. We also had fun with the textures and flavors by adding in the mini Marzano tomatoes to the already cooked marinara sauce. They added a bright fresh sweetness to the dish that really brought all the flavors together. We chose to bake our fillets for ease, but you can definitely sear them in an oiled skillet or grill them for a smokier flavor. We absolutely love the beautiful crust the Italian seasonings formed on top of the fillets when we baked them. The color contrast of the deep red sauce next to the creamy white wild Chilean sea bass fillets is absolutely stunning when plated together. Serve with a bright green salad to complete this meal.
Preparation Time: 10 Minutes
Cook Time: 25 Minutes
Yield: 2 Servings
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