Quick Oven Roasted Ginger Scallion Lime Sea Bass

"A twist on an epicurious.com recipe. So quick and flavorful. Serve with jasmine rice or some type of asian green such as bok choy."
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by yogiclarebear photo by yogiclarebear
photo by AmandaInOz photo by AmandaInOz
Ready In:
25mins
Ingredients:
7
Serves:
2-3
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ingredients

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directions

  • Pre heat oven to 500°F.
  • Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
  • Brush oven proof glass dish with 2 tsp oil.
  • Arrange fish in dish.
  • Spoon sauce over fish, leaving enough to drizzle over when serving.
  • Roast fish for 12 minutes until opaque.
  • Top with remaining sauce.

Questions & Replies

  1. Why a glass dish? The last time I used a glass baking dish on high heat it blew up when I took it out of the oven and placed it on the cool cast iron racks of my stove. Please advise
     
  2. Is one bunch of scallions correct or is it one scallion? One bunch is about 1 cup.
     
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Reviews

  1. Very easy, scrumptious and great presentation to boot. Doubled the recipe for a bigger fish but followed the recipe exactly and it was excellent!
     
  2. What a great recipe! The only change I made was adding about a teaspoon of wasabi paste, which gave it a great punch. Have also used it as a dressing for a napa cabbage salad by reducing the amount of olive oil - it's equally wonderful. Thanks!!!
     
  3. I used this for 3 6 oz. salmon fillets, and it is delicious. I didn't change the sauce amounts and that was just right for my salmon. I did add 2 TBS of honey to the sauce though and grated 1/2 lime zest over the fish. I loved the idea of matchstick scallions so much, I didn't mix them into the sauce - I just layed them nicely over each fillet and it made a lovely presentation. Thanks for posting!
     
  4. Fantastic recipe! Quick, beautiful and worthy of a fine restaurant. I substituted garlic for shallots since I didn't have any on hand. I Cannot recommend this recipe highly enough!
     
  5. Thank you for this lovely recipe. It was my first time cooking and eating sea bass. I truly enjoyed this buttery and dense fish! I followed your recipe and only skipped the olive oil. It was so tasty and I loved especially that all the flavors didn't cover up the fish, but only enhanced it. I did not cut my fish into sections, but left the filets thick, so it cooked a bit longer, 13-15 minutes. Thank you again!
     
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Tweaks

  1. Fantastic recipe! Quick, beautiful and worthy of a fine restaurant. I substituted garlic for shallots since I didn't have any on hand. I Cannot recommend this recipe highly enough!
     

RECIPE SUBMITTED BY

I love checking out all the different ethnic grocers in the area, Shalimar in Cambridge, Super 88 in Brighton and Chinatown, and Americas Food Basket a Latino supermarket with every possible herb or vegetable called for in spanish recipes.
 
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