Oven Roasted Sea Bass with Asparagus and Mushrooms is a clean healthy low calorie dinner that is ready in under 30 minutes.
Are you a lean mean healthy eating machine? Do you want to add more Omega 3’s to your diet, oh yeah and eat more veggies. You know those plants are good for you. Well, guess what brothers and sisters? This recipe is all about clean, healthy, low calorie, omega 3, veggie boosting your diet. Can I get a “booya” after I tell you that this recipe is on your table in less than 30 minutes.
Now don’t get all “I don’t like sea bass or I ain’t never had sea bass or I can’t cook sea bass” because I say rubbish.
Sea bass is a white flaky fish that is painless to cook, a little marinate some hot heat and voila its finished. Sea Bass has a mild, delicate flavor that goes well with almost any vegetable. It has a flavor and texture similar to Cod. You can actually substitute Cod in this recipe as well as Halibut.
Choose the type of white fish you use in this recipe based on what is available in your area and make sure that you purchase your fish from a store that only offers wild caught seafood that is certified sustainable by the Marine Stewardship council. I typically buy mine from Whole Foods.
With a side of some tender asparagus spears and marinated mushrooms you have the complete meal in one dish that goes from oven to table. Literally you only use one dish, which means… yep you got it, less dishes to wash.
Are you in love yet? Well, if you are still not sure, you let me know after you have a taste, cuz I know you will be swooning.
- 2 tablespoons fresh lime juice (1 large lime)
- 1 1/2 tablespoons soy sauce
- 1 generous tablespoon chopped fresh cilantro
- 1 large shallot, peeled and minced
- 5 teaspoons avocado oil + more for baking dish
- 2 6-ounce sea bass fillets (each about 1 1/2″ thick)
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon ground Black Pepper
- About 15 Small Bella mushrooms, stemmed and sliced
- 1 pound Asparagus Spears, trimmed
- Preheat oven to 500°F.
- Mix first 5 ingredients in small bowl.
- Brush 13 x 9″ porcelain or glass baking dish with a bit of oil.
- Arrange fish at one end prepared dish.
- Add asparagus spears next to fish and sliced mushrooms at opposite end.
- Sprinkle fish and vegetables with salt and pepper. Flip fish and sprinkle other side with salt and pepper.
- Drizzle Soy sauce over fish, asparagus and mushrooms.
- Place in preheat oven and bake until just opaque in center, about 12 minutes.
You might also like:
Steamed Sea Bass with Lime and Ginger:
Sea Bass with Basil Cream Sauce
Braised Halibut with Leeks Mushrooms Clams and Mussels
Pan Seared Roasted Pork Chops with Fig Sauce
Avocado Lime Cilantro Dressing
Watermelon Vodka Cooler
Southwestern Chicken Wonton Cups
I usually make salmon at least once a week because it is quick, easy and delicious. I’m going to try switching it up a little and this sea bass looks like the perfect thing to start with. Love the seasonings and I’m drooling over that delicious looking asparagus!
Thanks Ashley. You can also substitute Halibut, if you have trouble finding the sea bass.
This is the perfect well balanced and delicious meal. I just saw some bass at the grocery store. What a great way to use it.
Thanks Chrisite!
This is so pretty and sounds delicious. We try to eat fish 1-2 times a week, so I’m always looking for new recipes 🙂
I hope you enjoy it Aimee.
I love sea bass but can never think how to cook imaginatively with it. Great recipe!
I can’t tell you how many times I pass up sea bass in the store b/c I’m not sure what to do with it. Not sure why considering I buy cod and halibut all the time and it’s really no different. I’ll be coming back to this next time when I finally buy it!
We LOVE fish here. In fact we had Mahi Mahi for dinner last night. Unfortunately, stores here don’t sell sea bass. I’ll have to try this with Mahi Mahi or Tilapia instead.
Hey Stephanie, Halibut would also be a great subsitute here! Hope you enjoy!
I’m trying to be better about cooking fish! This recipe looks great.
Sea bass is one of my favorite fish to eat!!! Crazy people talking if they say they don’t like it!
This recipe is a keeper for sure, and the pics are gorgeous girl!
This is a gorgeous dish! SO light and perfect for Spring! Pinned 🙂
Thanks Ashley!
Just seeing this recipe makes me wish I loved fish. I should give it a try anyway. I’m always hoping one day I will find the recipe that makes me love fish 🙂
I’ve never baked fish, but I know this is something my husband would totally love!
I love everything about this recipe, and I’m not just saying that. Fish, mushrooms, and asparagus are three of my favorite things! Beautiful dinner idea, Amy!
i bought sea bass today and went to Pinterest to find a recipe. This one was one of the top ones and looked fantastic. But when I read though the instructions for the recipe I am a little confused. Nowhere does it tell you to mix the soy sauce with the next ingredients. If that is what you do it this mixture placed on the fish and veggies before cooking? Seems reasonable but after 12 minutes at 500 degrees the cilantro I would think would look a little more cooked than they are in the picture. If you could let me know the answer to when to add. Thanks.
Hi Brenda, The soy sauce is one of the first five ingredients. Mix those five together in a bowl {lime, soy, cilantro, shallot, avocado oil} Then you pour this over the fish and veggies, and then roast. The top photos are before roasting. The photo where the fish is plated is after roasting. The cilantro is a darker. Hope this helps, enjoy!
Thanks Brenda.
I has having the same issue in following the instructions.
Wasn’t sure it it was for after the fish was cooked, or if to add prior to baking
Hi Dave,
Did my comment explain the instructions better?
Amy
This dish is fantastic!! My husband practically licked his plate! Such great flavors. The only thing I changed was I added more shallot because I love shallots but this was amazing. We are trying to eat clean and it’s refreshing to see recipes that are healthy and taste amazing! Thanks so much!!!
Thank you so much for letting me know Andrea! I love to get feed back {especially the good kind :)}!
Would lemon juice be okay instead of lime?
Thanks!
Absolutely Katie, I always switch between the two, with whatever I have on hand.