Mediterranean Roasted Chilean Seabass

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Course Main Course
Cuisine Mediterranean
Keywords Gluten Free
Difficulty Easy
Servings 6 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Wine Pairing

Vermentino

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.
Servings: 6 people
Calories: 413kcal

Ingredients

  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1/2 cup extra virgin olive oil
  • 1/4 cup unsalted butter melted
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 cloves garlic minced
  • 2 tsp fresh thyme finely chopped
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 bay leaf
  • 1 tsp salt
  • 1 1/2 lbs 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: 413kcal | Carbohydrates: 1g | Protein: 13g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 448mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!