Soy Ginger Baked Chilean Sea Bass

Soy Ginger Baked Chilean Sea Bass is the perfect one dish meal ready in under 30 minutes!

Did you know that Chilean Sea Bass is actually not considered a bass at all. It was named so in the last century because the name Chilean sea bass was thought to sound better than its true name (Antarctic Toothfish). This chef-prized, deep water fish is known for its high-fat content and velvety mouthfeel. Chilean sea bass has a rich, melt in your mouth texture. Its white flesh and flaky meat, makes it perfect in just about any white fish recipe. Another bonus to its high omega-2 fatty acid content is that it is very forgiving with almost any cooking method. It is also important to note that here at Sizzlefish we’re supporting healthy, abundant oceans by partnering with the Monterey Bay Aquarium Seafood Watch® program, and we're making changes to source only environmentally responsible seafood. You can learn more at seafoodwatch.org.

Let’s talk about this recipe now, shall we? The Chilean sea bass fillets are perfect for a quick dip in a marinade. Due to its mild flavor, the fillets really soak up this flavorful soy ginger marinade incredibly well. In this recipe, as the fish bakes, the sauce begins to thicken and coats the Chilean sea bass fillets beautifully. Baking this dish not only gives the fillets more time to soak up that scrumptious sauce, but also makes life a little easier. We have developed this recipe so that it can be made as a fancy dinner party dish or it’s easy enough to have as a quick weeknight meal! The fillets marinate for only 15 minutes and bake in about 10 minutes. You really can’t get easier (or more delicious) than that! We served our Soy Ginger Baked Chilean Sea Bass with a mixture of lightly sauteed shishito peppers and kale seasoned with a splash of sesame oil and freshly minced garlic. This dish would also be perfect with a side of fragrant jasmine rice to soak up more of that velvety sauce from the baked fillets. We are sure this will become one of your favorite go to recipes!

Soy Ginger Baked Chilean Seabass

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 2 servings

Ingredients

• 4 TBSP Low Sodium Soy Sauce
• 2 TBSP Rice Vinegar
• 2 TBSP Fresh Lime Juice
• 1 TBSP Sesame Oil
• 1 TBSP Brown Sugar
• 1 TBSP Freshly Grated Ginger
• ½ tsp Kosher Salt
• 2 Sizzlefish Chilean Sea Bass Fillets

Instructions

1. In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, sesame oil, brown sugar, fresh ginger, and salt.
2. Pat the Chilean sea bass fillets dry and place them in a high sided baking dish.
3. Pour the marinade over the fillets, coating well, and allow to marinate for 15 – 30 minutes, but no more than 30 minutes.
4. Preheat the oven to 450°F degrees while the fillets marinates.
5. Once the fillets are marinated, place the dish in the oven and bake for about 15 minutes or until the fillets reach an internal temperature of 135°F.