Chilean Sea Bass
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (SM)
3/4 lb. Chilean Sea Bass Filet with skin
1 teaspoon butter
1 tablespoon olive oil
1 lemon
red onion
1/4 teaspoon ground Cayenne pepper
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1 teaspoon butter
1 tablespoon olive oil
1 lemon
red onion
1/4 teaspoon ground Cayenne pepper
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
Methods/steps
1. Preheat oven to 425F degrees and condition your Brookfield Oval Bakeware No.9 with 1 tablespoon of olive oil.
2. In a pan, melt butter under medium heat and spread to cover pan; do not let butter brown.
3. As soon as butter is melted, add the sea bass filet skin down. Cook for about 5 minutes, or until you can easily separate the fish from the skin with a spatula.
4. Place skinless Chilean sea bass in your Bakeware No.9 and season with sea salt, pepper and Cayenne pepper.
5. Cut red onion into onion rings or half moons and place 6 rings on top of the filet.
6. Cut lemon into 3-4 round slices of lemon about 1/8 inch thick max and place on top of the filet.
7. Cook at 400F degrees for 20 minutes or until sea bass flakes easily.
2. In a pan, melt butter under medium heat and spread to cover pan; do not let butter brown.
3. As soon as butter is melted, add the sea bass filet skin down. Cook for about 5 minutes, or until you can easily separate the fish from the skin with a spatula.
4. Place skinless Chilean sea bass in your Bakeware No.9 and season with sea salt, pepper and Cayenne pepper.
5. Cut red onion into onion rings or half moons and place 6 rings on top of the filet.
6. Cut lemon into 3-4 round slices of lemon about 1/8 inch thick max and place on top of the filet.
7. Cook at 400F degrees for 20 minutes or until sea bass flakes easily.
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