Get ready, Seafoodies!
Today we’ve got a brand new recipe for you that highlights all the best qualities of a restaurant-favorite fish—Chilean sea bass!
Also known as “Patagonian Toothfish,” this prized catch is unlike traditional sea bass varieties because it’s native to the cold waters of the Southern Ocean near Chile.
Bringing the “wow factor” with minimal effort, this fish has a silky, melt-in-your-mouth texture and rich, buttery flavor. Its mild taste profile is an ideal gateway for seafood novices (or little Seafoodies!), while still delivering enough complexity to satisfy the most experienced palates.
But this meal upgrade isn’t just about taste—it’s nutritionally a level up too! A magnificent source of lean protein, heart-healthy omega-3 fatty acids, selenium and vitamins D and E—Chilean sea bass offers an abundance of nutrients in each delicious bite.
As an added plus for home cooks, this species is also practically impossible to overcook, thanks to its snow-white flesh and large, tender flakes. Making it a phenomenal confidence-building fish for seafood preparation beginners or anyone looking to try something new!
Keep in mind when buying this fantastic fish to look for fillets with a mild, sweet smell (avoid strong odors) and flesh that appears moist and firm, never dry or flaking apart. For best results, prepare it the day you purchase it and—for the sake of quality taste and texture—avoid previously frozen fish that has been thawed and refrozen.
But, enough talking, let’s get cooking!
We’re so excited to share our latest recipe for roasted Chilean sea bass with ginger citrus soy sauce with you. This dish captures what makes this fish so special—its ability to shine in a simple preparation while still absorbing beautiful complimentary flavors.
Bright citrus notes from fresh orange and lime create the perfect counterpoint to the fish’s natural richness, while ginger and garlic add warmth and complexity without overwhelming. A gentle roast in the oven preserves all the natural moisture, infusing the fish with sauce while it steams. Coming together in only 35 minutes total, pair your final creation with brown or cauliflower rice and some simply prepared vegetables for a complete meal that’s both impressive and manageable.
Now you have everything needed to venture beyond the familiar and let Chilean sea bass surprise you.
One bite and you’ll be planning to make this seafood dish part of your spring (and summer and fall) rotation!
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Roasted Chilean Sea Bass with Ginger Citrus Soy Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium oranges
- 1 lime
- 1½ Tablespoons fresh ginger, peeled and minced
- 1 Tablespoon soy sauce
- 1 Tablespoon ponzu sauce
- 2 teaspoons olive oil, divided
- 2 garlic cloves, minced
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 pounds Chilean sea bass (about 1½– to 1¾-inch thickness)
- Chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 425 degrees F. Spray bottom and sides of 13×9-inch baking dish with nonstick spray or olive oil; set aside.
- Zest and juice 1½ oranges, slice the remaining orange half into thin slices. Zest and juice lime.
- In a small mixing bowl, combine zest and juice from oranges, zest and juice from lime, ginger, soy sauce, ponzu sauce, 1 teaspoon olive oil, garlic cloves, ¼ teaspoon each salt and pepper, garlic powder and cayenne pepper. Mix until well-combined. Take out about 2 Tablespoons of the sauce and set aside.
- Pour about half of the remaining mixture into prepared baking dish. Place fish on top of mixture in baking dish, skin side down and sprinkle remaining ¼ teaspoon salt and pepper on top of fish.
- Place orange slices around fish and pour remaining half of citrus-soy mixture (except for the 2 Tablespoons set aside) over top of fish. Cover loosely with aluminum foil. Cook fish for about 20 minutes. Remove foil and continue to cook, uncovered, for about 5-10 more minutes, or until fish is cooked through and flakes easily.
- Remove fish from oven, let rest for about 5 minutes. Drizzle on remaining sauce and add chopped cilantro for garnish (optional). Serve alongside rice and/or cooked vegetables.
Notes
Equipment needed: baking sheet, small mixing bowl, small bowl, aluminum foil, knife, cutting board
- Prep Time: 10
- Cook Time: 25
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