You’re going to love this baked Chilean Sea Bass w/ Basil & Chili Emulsion, which can also be made w/ Halibut. This fish is nursing a/ taste while being moist on the equal time. Bon Appetit Epicureans.
- 2 pounds Chilian Sea Bass
- 2 tablespoons olive oil
- seafood seasoning
- salt and pepper, optional
Spread the olive oil evenly over the bottom of the baking pan. Rinse the sea bass and pat dry with paper towels. Place the fillets on the coated baking sheet and sprinkle with seafood seasoning to taste. Add salt and pepper, if desired. Sprinkle lightly with paprika. Place the baking pan in an oven preheated to 400 degrees F and bake for 10 minutes per inch of thickness of the fish. The fish is done when it is opaque in color and has a flaky texture.Open Next Page To See More!