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Duration:
20 mins
Servings:
4
Level:
Easy
Interestingly, Chilean seabass is actually the Patagonian toothfish—a species of cod icefish rebranded in 1977 to give it a more approachable culinary identity. With its smooth, buttery texture and naturally rich flavor from high Omega-3 content, it has since become a fine-dining favorite. The delicate sweetness and umami depth of the sake marinade perfectly complement the fish’s luxurious character, resulting in a dish that’s both elegant and nourishing.
Part 1:
Roasted Sea Bass
Step 1
Prepare the marinade: In a mixing bowl, combine all ingredients except the seabass. Whisk until smooth and well incorporated.
Step 2
Marinate the fish: Place the seabass fillets in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 3 hours.
Step 3
Preheat the oven: When ready to cook, preheat the oven to 450°F (232°C).
Step 4
Roast the fish: Remove the fillets from the marinade and pat dry with paper towels. Arrange on a baking sheet and roast for about 10 minutes, or until the surface is a deep mahogany color and the fish is just cooked through.
Step 5
Serve: Set aside and keep warm until service. Serve immediately with your choice of vegetables or steamed rice.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
