Chilean Sea Bass
Chilean Sea Bass is an moderately easy dinner. Made with 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 salt and pepper to taste, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Rinse bass in cold water and pat dry with paper towels. Lightly season fish with salt and pepper; coat with flour.
Heat oil in skillet.
Add fish and cook until lightly browned, about 1 minute per side.
Transfer to plate; set aside.
Add onion and garlic to skillet and cook about 1 to 2 minutes.
Add tomatoes, lemon juice, bay leaves, rosemary, oregano and coriander; cook on high for 3 to 4 minutes.
Add fish and gently press into tomato mixture.
Cover and cook over medium heat until fish is no longer opaque in center, 8 to 10 minutes.
Remove bay leaves and serve with rice.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment