Baked Chilean Sea Bass With Banana Chutney Recipes

Steps:

• Preheat the oven to 425 degrees.
• Clean the fish.
• Put skin side down on a baking sheet.
• Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
• Bake for 20-25 minutes.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine bananas, garlic, lime juice, cilantro, and cumin. Stir in fish sauce. Place fish fillets in a 15" x 10" x 2" glass baking dish. Top each fillet with about ¼ cup of banana chutney. Sprinkle peanuts evenly over top. Bake for 12-15 minutes until fish flakes easily with a fork. Transfer to serving platter and garnish with cilantro sprigs and lime slices, if desired.

Steps:

• For the chutney: Blend the cilantro, lemon juice, garlic, ginger, chiles, coconut, pistachios, and cumin in a food processor to a puree.
• Heat a small amount of the vegetable oil in a small saucepan over a medium heat. When the oil is hot, add the mustard seeds. Be careful of the popping mustard seeds and splattering of oil. When the mustard seeds start to pop, remove the pan from the heat, and add the seeds to the chutney mixture. Season the mixture well with salt, and freshly ground black pepper.
• In a separate bowl, mix 2 tablespoons of the chutney mixture with 1 tablespoon vegetable oil. Brush the chutney mixture all over the sea bass, and set aside to marinate for 20 to 30 minutes.
• While the fish is marinating, preheat the oven to 350 degrees F.
• When the fish has marinated, spoon the remaining chutney mixture into the cavities of the sea bass. Place the stuffed sea bass onto a sheet pan, and bake in the oven for 15 to 20 minutes, or until the flesh of each sea bass is opaque.
• To serve the dish, divide the stuffed sea bass among four serving plates. Spoon a portion of the new potatoes and green salad alongside. Garnish each plate with a wedge of lemon.

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!