Wednesday, October 5, 2011

Baked Sea Bass

I live in Arkansas; they call it a landlocked state.  That means most of the fish that I like has to be either flash frozen at sea or flown in fresh for quality.  I picked this Chilean Sea Bass filet up at The Fresh Market.  I asked him how old it was.  He said it had been flown in that day.

Chilean Sea bass is my favorite fish.  Ever.  Its texture is flaky, and its flavor is buttery.  Here's how I prepared it before I baked it in the oven.  I removed it from the fridge and flavored it.  I had an abundance of Cavenders Greek seasoning, so I used it.  Cajun seasoning would also be good.  Then I brushed the outside with some peanut oil so that it would not dry out.  I placed it onto a baking dish.

Next I preheated the oven to 400 and cooked the fish about 20 minutes.  I removed it from the oven, let it rest 10 minutes, then served it.  My filet was a pretty thick cut, so that can make a difference in how long you cook one of these.  I squeezed an abundant abount of lime on the fish also.  It was so good!

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