Chilean Wild Caught Sea Bass Chef recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar richness.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol, and vinegar is a cost-effective substitute.

Preheat the oven to 400 degrees.

Season the fresh, unfrozen sea bass with salt and black pepper on both sides.

Optionally peel the skin off the fish.

Place the seasoned fish in a suitable baking tray.

Squeeze lemon juice over the fish and arrange lemon slices on top.

Cover the fish with aluminum foil.

Bake the fish in the oven for 22-23 minutes.

While the fish is baking, prepare a side salad with greens, tomatoes, and cucumber.

Add salt and pepper to the greens and mix by hand.

Shred burrata cheese into small pieces and add to the greens.

Chop tomatoes and cucumbers, adding more tomatoes than cucumbers as preferred.

Season the salad with salt and pepper, then drizzle with extra virgin olive oil and stir.

Sprinkle lemon juice over the salad and stir again.

Toast pumpkin seeds in a pan over medium heat for a couple of minutes, shaking to prevent burning.

Add the toasted pumpkin seeds to the salad after they are done toasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens