Orange & Ginger Sea Bass
We are loving all the fresh fish in Charleston and specifically from our CSF (community supported fishery) Abundant Seafood. I went down to the dock the other day to pick up this beautiful fresh seabass, specifically for this recipe. You can get the fish whole (scaled, guts and gills out) – the fishmonger at the grocery store can do this for you as well. This is such an easy way to cook and gives you so much more fish for your $$. Plus, if you’re super daring, you can make your own fish stock and freeze it for later.
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Total Time: 50 minutes
- Yield: 2
- Category: Main Dish
- Method: Oven
- Cuisine: Coastal
- Ingredient List Fish:
- 2 lb whole sea bass, gutted/gilled, scaled, rinsed
- 1 Tbsp e.v. olive
- 1/4 tsp sea salt
- pinch (1/8 tsp) black pepper
- 1 Tbsp black sesame seeds
- 1/3 cup sliced green onions
Ingredient List Sauce:
- Preheat oven to 425F
- For Fish: Lay out one big sheet of aluminum foil (large enough to wrap up the entire fish en papillote – you will bake the fish in it like a package). Lay the fish on it and rub in olive oil, salt, pepper, and sprinkle sesame seeds on each side. Wrap it up and bake ~20-25 minutes or until fish is flaky.
- Make the sauce: Bring a small pan to medium high heat and add all sauce ingredients. Bring to a boil, reduce heat and cook uncovered at a low simmer for ~3-10 minutes or until thickened.
- Serve over fish (this sauce is good on any meats or tofu) and with rice and veggies. The skin on this tastes lovely if the fish is really fresh, so don’t be afraid to try the skin! Happy Eating! Beckie
Things In My Kitchen:
- Microplane Zester – For gratin’ the orange & zestin’ the ginger.
- Old School Juicer – For juicin’ the orange
For more kitchen items I love/use: please visit my shop page.
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Keywords: Fish, Sea Bass, Whole Fish, Coastal, Pescatarian, Gluten Free, Dairy Free, Paleo, Whole 30, Low Carb