Serves 4.
Ingredients:
Sea Bass:
2 tbsp olive oil
1 Lemon, juiced
Sea Salt
Ground black pepper
4 Chilean sea bass filets, MSC Certified
Chimichurri sauce:
1 bunch fresh parsley, washed and picked
4 garlic cloves
½ onion, chopped
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tbsp fresh basil
1 tsp red pepper flakes
3 tsp paprika
2 tsp lemon zest
Sriracha (if desired)
¾-1 cup olive oil
Directions:
1. Preheat oven to 450 degrees
2. Chop and mix sauce ingredients in food processor or blender. Slowly add thin stream of oil until mixture is desired consistency
3. Heat 2 tbsp of olive oil in sauté pan over medium-high heat
4. Season the fish with salt and pepper to taste and sear each side for about 1-2 minutes
5. Remove from heat and place fish in lightly greased baking dish, dress with lemon juice
6. Bake until fish flakes with fork, about 10 minutes for each inch of steak
7. Remove and drizzle chimichurri over fish, serve immediately
Posted by Brooke Havlik, conservation
