Baked Chilean Sea Bass with a Mango Chutney, sauteed Spinach, and Mashed Cauliflower Puree

Food continually tastes higher when it looks more attractive. And what is greater visually attractive than bright colorations? This recipe for baked, buttery, melt on your mouth Chilean Sea Bass blended with the sparkling, spicy, and fantastically vibrant mango chutney is without a doubt a crowd-pleaser. The trick is to apply the microwave!! You will want to make this smooth, lite, gourmet dish, and your guests might be begging for the recipe! Recipe By: Morgan Brody

Baked Chilean Sea Bass with a Mango Chutney, sauteed Spinach and Mashed Cauliflower Puree
Baked Chilean Sea Bass with a Mango Chutney, sauteed Spinach, and Mashed Cauliflower Puree


2 8oz Chilean Sea Bass

1 Mango (10-12oz)

½ cup of sugar

¼ cup finely chopped red onion

2 Tbsp white vinegar

½ cup chopped red bell pepper

2 Tbsp finely chopped green bell pepper

2 Tbsp chopped cilantro

1 Tbsp grated fresh ginger

½ tsp ground ginger

1/8 tsp ground turmeric

1/8 tsp ground cloves

1/3 cup white wine

3 cloves garlic

2 Tbsp butter

3 Tbsp Olive Oil

1 head of Cauliflower


Salt and Pepper


For Mango Chutney: Peel, halve, and score the mango and cut it into ½ inch cubes. Combine the mango with all the other ingredients except the cilantro in a deep 1 ½ quart microwave-safe dish. Cook, uncovered, at full power for 7 minutes. Allow chutney to cool slightly, add cilantro, and stir to combine. It can be kept for 1 week in the refrigerator.

For Baked Chilean Sea Bass: Preheat oven to 450 degrees. Season bass with a little olive oil, salt, and pepper. Place in a shallow baking dish. Pour wine over fish. Back for 15 mins. Drizzle pan juices over fish and a little spritz of fresh lemon juice.

For Mashed Cauliflower Puree: Break up the head of cauliflower so florets are cut into smaller chunks. In a medium pot combine cauliflower, 2 garlic cloves, and enough cold water to cover vegetables. Cover with lid and bring to a boil. Reduce heat to low and cook for about 10 mins, or until cauliflower is fork-tender. Drain. Add butter, salt, and pepper. Using an am immersion blender or food processor process until very smooth or desired consistency.

For Sautéed Spinach: In a large sauté pan heat 1 Tbsp olive oil and add 1 Tbsp minced garlic. Sauté for about 1 minute and a bag of spinach, salt, and pepper. Stir periodically until spinach is wilted 3-4 mins. Squeeze fresh lemon juice over spinach.

To plate: Place a dollop of mashed cauliflower in the upper right portion of the plate. Lay a piece of baked Chilean Sea bass so one end leans up on puree. Place a scoop of sautéed spinach next to bass. Spoon mango chutney over bass, with an extra little spoonful next to the Chilean Sea bass on the plate.

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