Herb-Steamed Chilean Sea Bass

1. 1

   Cut the sea bass in half horizontally.

2. 2

   Season the inside with salt and pepper and fill the center with the chopped herbs.

3. 3

   Reassemble the sea bass and season the outside with salt and pepper to taste.

4. 4

   Wrap in plastic wrap.

5. 5

   Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.

6. 6

   To assemble: Remove the plastic wrap.

7. 7

   Use a very sharp knife to cut the fish into eight 2-inch wedges.

8. 8

   Choose a flat, colorful plate to set off the dramatic form of the fish.

9. 9

   Stand one wedge on its end and show the herb filling of the other.

10. 10

    Garnish with fresh herbs.

No additional tips available.