Recipe courtesy of Wayne Nish
Show: Cooking Live
Episode: Bento Box
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 bento servings
Level:
Easy

Ingredients

Directions

Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap. 

Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque. 

To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs. 

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Sauteed Chilean Sea Bass

Recipe courtesy of Ehab Habashi

Seared Sea Scallops with Linguini in a Herb and Wine Sauce

Recipe courtesy of Rachael Ray

Grilled Chilean Sea Bass

Recipe courtesy of Enchantment Resort

Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Chilean Sea Bass with Spicy Fruit Salsa

Recipe courtesy of Jaime Laurita|Sarah McLachlan

Chilean Sea Bass and Oolong Tea Roulade

Recipe courtesy of Ellen Greaves

Roasted Chilean Sea Bass with Seared Tomatoes and Leeks

Recipe courtesy of Michael Lomonaco

Chilean Sea Bass with Spicy Fruit Salsa and Potato Galette

Recipe courtesy of Jaime Laurita

Browse Reviews By Keyword