I love to cook. If you follow my Instagram you can see that. Cooking is how I decompress, especially when I am trying out a new recipe. So the spirit, guided me to waltz into Whole Foods because I wanted to make some Sea Bass for dinner. I have a love/hate relationship with Whole Foods (or Ho foods, there’s always a hot guy there, ALWAYS). I think that their meat and fish is so fresh, but I also feel like the grocery bill is equivalent of a pair of shoes (I rather starve). I copped the Sea Bass and a couple of other things and was outta there.
Since Sea Bass is a fish that you don’t want to over season. You want to keep it light so that the natural flavor and texture shines through, I decided to roast mine. I found a great recipe on Epicurious.com and made a side of zucchini and yellow bell pepper (for color) sauteed in salt/ pepper and Ghee, and also had a side of whipped sweet potatoes. Here are some pics and the recipe below. Remember white plates make your food look prettier (and yes I plate all my food like I’m at a restaurant…ALWAYS).
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons soy sauce
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon minced shallot
- 5 teaspoons light or regular olive oil
- 2 6-ounce sea bass fillets (each about 3/4 inch thick)
Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.