Ingredients for Herb Steamed Chilean Sea Bass
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How to Make Herb Steamed Chilean Sea Bass
- Butterfly the Chilean sea bass fillet by cutting it horizontally almost all the way through, leaving the bottom intact.
- Season the inside of the fish with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Generously fill the center cavity with 1/4 cup of finely chopped fresh herbs (a mix of parsley, dill, and chives works well).
- Gently reassemble the sea bass fillet, pressing it down slightly. Season the outside with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Wrap the sea bass tightly in plastic wrap, ensuring no herbs escape.
- Place the wrapped sea bass in an 8-inch, flat-bottomed steamer basket set over about 1 inch of simmering water in a saucepan. Cover the saucepan tightly and steam for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
- Carefully remove the sea bass from the steamer and let it rest for 2 minutes before unwrapping.
- Using a very sharp knife, cut the fish into eight 2-inch wedges.
- Arrange the sea bass wedges on a flat, colorful plate. Stand one wedge on its end to showcase the herb filling.
- Garnish with fresh herbs, such as a sprig of dill or parsley.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
2g
Carbs
0g
