Baked Chilean Sea Bass In Black Bean Sauce Recipe

Name: Baked Chilean Sea Bass In Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil (or more); 1 1/2 lbs chilean sea bass fillets, cut into portions; BLACK BEAN SAUCE; 1/2 cup freshly squeezed orange juice; 1/4 cup dry sherry; 1/4 cup sake; 1/4 cup oyster sauce; 3 1/2 tablespoons fermented black beans, chopped; 2 tablespoons soy sauce; 1 1/2 teaspoons freshly squeezed lime juice; 1 1/2 teaspoons minced cilantro; 1/2 teaspoon minced garlic; 1/2 teaspoon minced ginger; 1/2 teaspoon minced jalapeno; 1/2 teaspoon cornstarch

Servings: persons

1 tablespoon vegetable oil (or more)
1 1/2 lbs chilean sea bass fillets, cut into portions
BLACK BEAN SAUCE
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/4 cup sake
1/4 cup oyster sauce
3 1/2 tablespoons fermented black beans, chopped
2 tablespoons soy sauce
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons minced cilantro
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon minced jalapeno
1/2 teaspoon cornstarch

1
FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
2
PREHEAT THE OVEN to 350u00b0F.
3
HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
4
SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.

kcal

Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil (or more), 1 1/2 lbs chilean sea bass fillets, cut into portions, BLACK BEAN SAUCE, 1/2 cup freshly squeezed orange juice, and more.

Yes, Baked Chilean Sea Bass In Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chilean Sea Bass In Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions