25 minutes
A succulent steam-baked Black Bass paired with a vibrant, spicy celery salad.
Black Bass Fillets, fresh
0 oz
to taste
Black Pepper, freshly ground
to taste
Lime Pickle, finely chopped
teaspoons
Lime, sliced
each
sprigs
tablespoons
Celery Stalks, thinly sliced into ribbons
each
Scallions, thinly sliced
each
Rice Vinegar, unseasoned
splash
1. Preheat Oven and Prepare Fish
Preheat your oven to 400°F. Season the black bass fillets with kosher salt and freshly ground black pepper. Cut foil into 8 x 10-inch pieces and place each fillet on its foil sheet. Top each fillet with a teaspoon of finely chopped lime pickle, a few slices of lime, and a sprig of fresh cilantro. Drizzle a tablespoon of olive oil over each fillet and fold the foil into a tent-like shape. Place on a rimmed baking sheet and bake for 8 to 10 minutes.
2. Prepare Celery Salad
While the fish bakes, thinly slice the celery stalks into ribbons with a vegetable peeler. In a small bowl, combine the celery ribbons with thinly sliced scallions, the remaining lime pickle, and a splash of unseasoned rice vinegar. Toss together and season with salt and pepper to taste.
3. Serve
Present the baked fish in its foil packet alongside the spicy celery salad, with lime wedges on the side for added zest.
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