Baked/Steamed Chilean Sea Bass Ronit Penso

Baked/Steamed Chilean Sea Bass with Cilantro, Lime and Jalapenos

Baked/Steamed Chilean Sea Bass Ronit PensoChilean Seabbass is actually a commercial name for the Patagonian Toothfish, which is a type of Cod. The fish has a wonderful firm, yet smooth texture. A short cooking will turn the opaque flesh into a beautiful deep white color fillet and enhance its natural sweetness. The taste is fresh and delicate, yet it benefits from bold flavors in moderation. In order to keep the beautiful white color visible, I’ve decided to add the sauce only on parts of the fish slices; enough to flavor it, while creating an interesting contrast of colors.

Covering the baking pan tightly creates natural steaming that delicately cooks the fish without drying it. It is a great method for any type of non-fat fish.

Makes: 4
Prep time: 10 minutes
Baking time: 10 minutes
Ingredients:
1.25 lb (600 grams) Chilean Sea Bass
2 large limes
2 garlic cloves, finely grated
½ cup chopped fresh cilantro
1 tsp salt
½ tsp freshly ground black pepper
2 Tbs extra virgin olive oil
½ Jalapeno
A handful of cherry tomatoes

1. Preheat the oven to 410F (210C). Line a deep baking pan with foil and baking paper. Wash and pat dry the fish. Cut into 12 thick slices and place in one layer, side by side, in the baking dish.

Baked/Steamed Chilean Sea Bass Ronit PensoBaked/Steamed Chilean Sea Bass Ronit Penso
2. Slice thin ½ lime and keep on the side. Zest and juice the remaining 1½ limes (you’ll get about 2 Tbs zest and 4 Tbs lime juice) and place in a small bowl.
3. Add the garlic, cilantro, salt, pepper and olive oil and mix well. Slice the jalapeno and keep a few slices for garnish. Chop the rest and add to the bowl. Mix and adjust seasoning.
Baked/Steamed Chilean Sea Bass Ronit PensoBaked/Steamed Chilean Sea Bass Ronit Penso Baked/Steamed Chilean Sea Bass Ronit PensoBaked/Steamed Chilean Sea Bass Ronit Penso
4. Keep about 2 Tbs of the lime mixture on the side. Spoon the rest on the sliced fish, in between the slices, at the center. Add the cherry tomatoes, lime and jalapeno slices.
Baked/Steamed Chilean Sea Bass Ronit PensoBaked/Steamed Chilean Sea Bass Ronit Penso
5. Cover the pan with baking paper and foil. Press well all around the pan edges, to seal it tightly.
Baked/Steamed Chilean Sea Bass Ronit PensoBaked/Steamed Chilean Sea Bass Ronit Penso
6. Bake/steam for 10 minutes. Take out of the oven and keep it in a warm place, covered, for 5 minutes before serving.
Best served with white Basmati rice, with the remaining fresh sauce on the side.

Baked/Steamed Chilean Sea Bass Ronit Penso
Baked/Steamed Chilean Sea Bass Ronit PensoBaked/Steamed Chilean Sea Bass Ronit Penso Baked/Steamed Chilean Sea Bass Ronit Penso

25 thoughts on “Baked/Steamed Chilean Sea Bass with Cilantro, Lime and Jalapenos

  1. A Home Cook says:

    I was going to say how lucky you are to have a legal source for Patagonian toothfish there, but a quick google showed that it’s protected status is a myth a lot of other Aussies also believe (it’s illegal if caught as anything other than bycatch in Antarctic waters). So you’ve undone a myth today. Thank you.

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  2. 13 Spices says:

    This is the perfect yet easy recipe for Chilean Sea Bass which happens to be my favorite fish! I had no idea it is a type of Cod which explains why I like cod a lot. I get disappointed when I go to a restaurant and the Chilean Sea Bass is doused in heavy sauces. I like the fish to shine through- exactly how you did it! Thanks Ronit

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  3. Rhys Arangio says:

    @Ronit – Great recipe well done! Can’t wait to try it! I am not sure where @Home Cook got their information from but Toothfish (Chilean Seabass) is definitely not illegal. There are numerous fisheries in the antarctic which target this species, and in fact, 6 different toothfish fisheries are rated as sustainable and well managed by the Marine Stewardship Council (www.msc.org) and these are also rated as either Best Choice or Good Alternatives by the Monterey Bay Aquarium Seafood Watch program (www.seafoodwatch.org). If in doubt, ask your fish monger what fishery the fish comes from and they will be able to tell you :)

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    • Tasty Eats Ronit Penso says:

      Thank you Rhys, for your thorough comment. You’re definitely the expert on this! :)
      I live in New York and buy from a reliable fish monger, but it’s always good to learn more about sustainable practices.
      I hope you’ll try and enjoy the recipe! :)

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  4. memarose3 says:

    Love the colors. Chilean Seabass is Hubby’s favorite when we dine out – can’t wait to give it a try. Now it’s just a matter of finding a good source of Chilean Seabass.

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    • Tasty Eats Ronit Penso says:

      Thank you for your comment. I’m glad you liked the recipe.
      If you can’t find Chilean Seabass, a nice piece of Cod or Halibut can be a good substitute.
      I hope you’ll enjoy the results and I’ll be happy to hear your comments. :)

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  5. memarose3 says:

    I’ve been working on the concept of a moveable dinner party – different courses at different homes. Some of the writing is still in the drafting stage. I’d love to include this beautiful recipe and a link to your site in the fish course, if you don’t mind.

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