Recipe courtesy of Wayne Nish
Herb-Steamed Chilean Sea Bass
- Level: Easy
- Yield: 4 bento servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 97
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 17
- Cholesterol
- 35
- Sodium
- 217
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
3/4 pound Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoons each of chopped tarragon, dill and flat-leaf parsley
Sprigs of tarragon, dill and flat-leaf parsley for garnish
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.