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Baked sea bass with tomato sauce

A simple baked wild chilean sea bass with flavors from ginger, red pepper flakes, fennel, dill and lemon juice.

Top it with tomato sauce infused with minced garlic.

Substitute any white fish like halibut, mahi mahi or cod.

Ingredients

For the fish

  • 1 1/2 lbs wild chilean sea bass 

  • 1/2 teaspoon pepper powder

  • 1 teaspoon fennel powder

  • 1 teaspoon red pepper flakes

  • 1 tablespoon grated ginger

  • 2 tablespoon chopped dill

  • 2 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 1 teaspoon ghee

  • salt to taste

For the tomato sauce

  • 6 small campari tomatoes or 4 roma tomatoes

  • 1 tablespoon olive oil

  • 1 tablespoon minced garlic

  • 1 teaspoon fennel seeds

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon pepper powder

  • 1 teaspoon sugar

  • salt to taste

Steps

Marinate the fish

  1. Cut the fish into 4 equal parts . Add salt, pepper powder, fennel powder, red pepper flakes.

  2. Squeeze the grated ginger on to the fish ( juice of ginger).

  3. Add lemon juice, dill leaves . Mix well and  marinate for 30 minutes.

Make the tomato sauce

  1. Boil water in a pot. Switch off the stove, add the tomatoes. Close and leave it for 5 minutes.

  2. After 5 minutes drain the water. When cooled,  peel the skins from the tomatoes . Mash well , strain and keep the tomato pulp aside.

  3. Heat a saucepan, add oil. When hot, add the minced garlic and saute till slightly brown.

  4. Add the fennel seeds, red pepper flakes, pepper powder and give it a quick toss. Add the tomato pulp, salt and sugar. Boil till it is reduced to a suace consistency.

Bake the fish

  1. Lay the fish on a baking tray covered with foil. Add the oil and ghee to the fish.

  2. Bake the fish in a 425° F preheated oven for 15 minutes.

  3. Remove the foil and broil on high for 5 minutes.

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