Mediterranean Roasted Chilean Seabass
The spice rib on this fish is such an amazing combination of flavors and fragrances. It is best to toast the fennel and coriander seeds and then grind them in a coffee or spice grinder to really bring out the aromatic flavors. The spice blend is also excellent on shrimp, or any white flaky fish. Serve with basmati rice and broccolini.
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Mediterranean Roasted Seabass
The spice rib on this fish is such an amazing combination of flavors and fragrances. It is best to toast the fennel and coriander seeds and then grind them in a coffee or spice grinder to really bring out the aromatic flavors. The spice blend is also excellent on shrimp, or any white flaky fish. Serve with basmati rice and broccolini.
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Servings: 6 people
Calories: 413 kcal
Net Carbs: 0 g
Ingredients
- 1 tsp (1 tsp) fennel seeds
- 1 tsp (1 tsp) coriander seeds
- 1/2 cup (108 g) extra virgin olive oil
- 1/4 cup (56 g) unsalted butter, melted
- 1/2 tsp (1/2 tsp) freshly ground black pepper
- 1/2 tsp (1/2 tsp) crushed red pepper flakes
- 2 cloves (2 cloves) garlic, minced
- 2 tsp (2 tsp ) fresh thyme, finely chopped
- 1 tsp (1 tsp) lemon zest
- 1 tsp (1 tsp) orange zest
- 1 (1) bay leaf
- 1 tsp (1 tsp) salt
- 1 1/2 lbs (680 g) wild Chilean seabass
Instructions
- Toast the fennel and coriander seeds in a dry skillet until fragrant but not smoking, about 3 minutes. Grind in a spice or coffee grinder.
- Combine all ingredients except the fish in a large bowl and mix thoroughly. Place the fish in a large glass baking dish and pour in the marinade, turning to coat completely. Allow the fish to marinate at room temperature for at least 30 minutes or in the refrigerator for up to 4 hours.
- Preheat the oven to 425°F (on the convection setting if possible). Roast the fish in the oven for about 20 minutes, until just cooked through. The flesh should be white and flaky. Meanwhile, cook the rice if serving with basmati.
- Remove the fish from the oven and strain and reserve any juices left in the dish. Pour the thickened juices back over the roasted fish. Serve with the steamed basmati rice and vegetable of your choice.
Nutrition
Calories: 413kcalFat: 40gSodium: 448mgNet Carbs: 0gSaturated Fat: 10gCarbohydrates: 1gVitamin A: 525IUFiber: 1gVitamin C: 2mgSugar: 1gCalcium: 10mgProtein: 13gCholesterol: 70mgIron: 1mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.