Chilean Sea Bass Recipe

Name: Chilean Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. sea bass fillets (remove bones, cut in chunks); 2 bay leaves; 1 tsp. oregano; 1/4 c. flour (more if needed); salt and pepper to taste; 2 Tbsp. olive oil; 1 small onion, diced; 3 or 4 cloves minced garlic; 1 1/2 lb. chopped tomatoes (fresh); 1/4 c. lemon juice; 1 tsp. rosemary; 1/2 tsp. coriander (optional)

Servings: persons

1 1/2 lb. sea bass fillets (remove bones, cut in chunks)
2 bay leaves
1 tsp. oregano
1/4 c. flour (more if needed)
salt and pepper to taste
2 Tbsp. olive oil
1 small onion, diced
3 or 4 cloves minced garlic
1 1/2 lb. chopped tomatoes (fresh)
1/4 c. lemon juice
1 tsp. rosemary
1/2 tsp. coriander (optional)

1
Rinse bass in cold water and pat dry with paper towels. Lightly season fish with salt and pepper; coat with flour.
2
Heat oil in skillet.
3
Add fish and cook until lightly browned, about 1 minute per side.
4
Transfer to plate; set aside.
5
Add onion and garlic to skillet and cook about 1 to 2 minutes.
6
Add tomatoes, lemon juice, bay leaves, rosemary, oregano and coriander; cook on high for 3 to 4 minutes.
7
Add fish and gently press into tomato mixture.
8
Cover and cook over medium heat until fish is no longer opaque in center, 8 to 10 minutes.
9
Remove bay leaves and serve with rice.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/2 lb. sea bass fillets (remove bones, cut in chunks), 2 bay leaves, 1 tsp. oregano, 1/4 c. flour (more if needed), and more.

Yes, Chilean Sea Bass falls under the General 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.

Chilean Sea Bass

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