Wednesday, October 5, 2011
Baked Sea Bass
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!
Posted by Thanh Rasico