Description
Soy ginger baked Chilean sea bass is a flavorful, tender dish infused with a savory-sweet marinade and baked to perfection in under 30 minutes.
Ingredients
- 2 Chilean sea bass fillets
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil, brown sugar, grated ginger, and salt.
- Pat the sea bass fillets dry and place them in a high-sided baking dish.
- Pour the marinade over the fillets, ensuring they are well coated. Let marinate for 15 to 30 minutes, no longer than 30 minutes.
- Preheat the oven to 450°F (232°C) while the fish marinates.
- Bake the fillets for about 15 minutes or until they reach an internal temperature of 135°F (57°C) and are flaky.
Notes
- Do not over-marinate, as the acid can break down the delicate fish texture.
- Serve with steamed rice or vegetables for a complete meal.
- You can substitute sea bass with cod or halibut if needed.
- Garnish with sesame seeds or sliced green onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 70 mg
