Chilean Sea Bass
This fish will melt in your mouth! Sea bass meat is more oily, rich in fat, and has large flaky pieces. It is a white fish and you can cook it several different ways. This recipe is simple for a reason, you do not want to lose the natural goodness and flavors. I baked mine in the oven but you could always grill it too! If you grill it I would leave the skin on to help hold the meat together. If you bake it follow the recipe directions. The skin is super nutritious and adds an awesome crunch texture. Watch out for little bones in the fish when you are eating.
In-Season Veggies
For this month (July) I choose to add sweet onion and leek to this dish! It compliments the fish very well and as I said early, allow the fish be the main flavor not the vegetable. If you make this during the winter/spring I would suggest a diced onion and shaved brussel sprout combo.
Tie It All Together
It will taste phenomenal without any sauce or dressing; however, the Three Ingredient Miso Sauce really pulls this dish all together. The fish is more of a fatty fish, as mentioned, so there’s little to no risk of a dry meal. The miso sauce is a thick creamy texture that will give it an Asian-flare!
Ingredients
- 1/2 - 3/4 lb Chilean Sea Bass
- 2 Tbsp. Grassfed Butter or Ghee
- A sprinkle of Celtic Sea Salt
- 1/2 Organic Sweet Onion
- 1 Small Organic Leek
- *optional/RECOMMENDED: Three Ingredient Miso Sauce
Instructions
- Preheat oven to 250 degrees F
- Carefully remove skin from your piece of fish and set aside
- Bake Sea Bass for +/- 25 minutes or until flaky
- Place fish skin in a skillet or cast iron with 1 Tbsp. butter or ghee and cook until crispy. Turn every 2 minutes until done and set aside.
- Dice onion
- Thinly slice leek
- Place all vegetables and 1 Tbsp. of butter or ghee into a skillet and sauté
- Once all components of the meal are complete, plate vegetables with fish on top.
- With your hands crumble the fish skin into pieces and place on top.
- Add Three Ingredient Miso Sauce to tie this dish all together!
Notes
Beware of possible fish bones.
