Ingredients
Scale
- 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