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Chilean Sea Bass
with Fresh Tomato Salsa
Makes 4 Servings
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
1To 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.
2Preheat oven to 425F degrees.
3To 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.
4Top sea bass with salsa and serve immediately.