| Back to: Recipe HomeFish/Seafood Recipes | Printable View |
Chilean Sea Bass
with Fresh Tomato Salsa
with Fresh Tomato Salsa
Ingredients
| * | FOR THE FRESH TOMATO SALSA: |
| * | 3 plum (Roma) tomatoes, cored, seeded and diced |
| * | 2 tablespoons finely minced red onion |
| * | 8 Spanish manzanilla olives stuffed with minced pimentos, coarsely chopped |
| * | 1 teaspoon fresh lime juice |
| * | 2 large fresh basil leaves, chiffonade |
| * | 1 tablespoon good quality extra virgin olive oil |
| * | Kosher salt and freshly ground black pepper to taste |
| * | FOR THE FISH: |
| * | 4 Chilean sea bass fillets, about 6 ounces each, skinned |
| * | Kosher salt and freshly ground black pepper |
| * | Extra virgin olive oil |
Instructions
| 1 | To prepare the Fresh Tomato Salsa, combine all ingredients in a small bowl; mix well. Let sit at room temperature for at least 1 hour to allow flavors to combine. |
| 2 | Preheat oven to 425F degrees. |
| 3 | To prepare the fish, season the sea bass fillets with salt and pepper. Place on a baking sheet and drizzle with olive oil. Bake in preheated oven until fish is cooked through and flaky, about 15-20 minutes, or to your desired doneness. |
| 4 | Top sea bass with salsa and serve immediately. |