30 minutes
A delightful baked sea bass fillet served with a tangy lime sauce and accompanied by steamed rice.
tablespoons
Sea Bass Fillets, Skinless, 1 inch thick
0 oz
to taste
Black Pepper, Freshly ground
to taste
Lime Juice, Fresh
cups
tablespoons
Fresh Cilantro, Minced
tablespoons
Serrano Chile, Seeded and minced
each
teaspoons
Steamed Rice, for serving
as needed
1. Prepare and Bake the Fish
Preheat the oven to 425°F. Oil a ceramic or glass baking dish with canola oil. Place the sea bass fillets in the dish, season with kosher salt and freshly ground black pepper, and bake for 12 to 15 minutes until the fish flakes easily with a fork.
2. Make the Lime Sauce
While the fish is baking, whisk together lime juice, Asian fish sauce, minced fresh cilantro, minced serrano chile, and sugar in a small bowl.
3. Serve the Dish
Once the fish is baked, serve immediately with steamed rice, drizzling the lime sauce over the fish.
Use freshly squeezed lime juice for the sauce. Pre-bottled varieties can taste flat and lack the vibrant acidity that fresh juice delivers. Roll the limes under your palm on a countertop to release more juice.
Opt for fresh, firm, white fish like cod, halibut, or snapper. These varieties cook well and hold their shape. Ensure the fish is sustainably sourced for the best flavor and environmental impact.
If the lime juice is very tart, consider adding a touch of honey or agave syrup. Balance is key in citrus-based sauces to avoid overwhelming the delicate fish flavor.
Add depth to your sauce by including finely grated lime zest, a small amount of minced ginger, or even a splash of fish sauce for umami. Allow the lime sauce to rest for a few minutes for the flavors to meld.
Pat the fish dry with paper towels to enhance the searing. Moisture can prevent the fish from developing a nice crust, especially important if you plan to sear it briefly before baking.
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