GRILLED BLACK SEA BASS RECIPE RECIPES

Name: Roasted Chilean Sea Bass With Chive Oil
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 cup sliced chives (1-inch-long pieces); 1/3 cup extra-virgin olive oil, plus more for sprinkling on fish; Coarse sea salt or kosher salt; Freshly ground black pepper; 2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

ROASTED CHILEAN SEA BASS WITH CHIVE OIL RECIPE - NYT COOKING

Roasted Chilean Sea Bass With Chive Oil Recipe - NYT Cooking image

Provided by Amanda Hesser

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 23 grams, FiberContent 0 grams, ProteinContent 42 grams, SaturatedFatContent 4 grams, SodiumContent 578 milligrams, SugarContent 0 grams

ROASTED CHILEAN SEA BASS WITH CHIVE OIL RECIPE - NYT COOKING

Roasted Chilean Sea Bass With Chive Oil Recipe - NYT Cooking image

Provided by Amanda Hesser

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
Transfer the sea bass to serving plates and sprinkle with the chive oil.

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