Baked Chilean Sea Bass
Baked Chilean Sea Bass with asparagus and mushrooms is one of my favorite healthy fish recipes. Sea bass fillets and veggies are perfectly seasoned and finished with a delicious citrus soy sauce. A clean, low-calorie, and healthy dinner ready in less than 30 minutes.
Servings: 2 people
Ingredients
- 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
Instructions
- 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.