Herb Steamed Chilean Sea Bass
Elevate your weeknight dinner with this Herb Steamed Chilean Sea Bass, a dish that combines elegance and simplicity. Delicately infused with the earthy aroma of fresh rosemary and thyme, the fish is steamed to perfection over a bed of lemon slices, garlic, and fragrant herbs, creating a tender, flavorful masterpiece. The rich, buttery texture of Chilean sea bass is complemented by a drizzle of olive oil and a garnish of fresh parsley, making it as visually stunning as it is delicious. With just 15 minutes of prep time and a hassle-free steaming technique, this recipe is both quick and healthy, ideal for seafood lovers seeking a light yet indulgent meal. Serve it alongside steamed vegetables or fluffy rice for a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Chilean sea bass fillets
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 large (thinly sliced) Garlic cloves
- 1 large (sliced into thin rounds) Lemon
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon (freshly ground) Black pepper
- 1 cup Water
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Start by rinsing the Chilean sea bass fillets under cold water and patting them dry with a paper towel. This removes excess moisture and ensures even cooking.
Season both sides of the fillets with salt and black pepper and set aside.
Slice the lemon into thin rounds and thinly slice the garlic cloves. These will infuse the fish and steam with delicate flavors.
Prepare your steaming setup. If you don’t have a steamer, use a large pot with a steaming rack or a heatproof plate placed over a rack inside the pot. Add 1 cup of water to the bottom of the pot.
Place fresh rosemary and thyme sprigs evenly on the steaming rack or plate to create a bed of herbs for the fish. Lay lemon slices on top of the herbs.
Drizzle olive oil over the seasoned sea bass fillets and place them on top of the lemon slices and herb bed.
Sprinkle the sliced garlic over the fillets for added flavor.
Bring the water in the pot to a simmer over medium heat. Cover with a tight-fitting lid and steam for 12-15 minutes, depending on the thickness of your fillets, until the fish is opaque and flakes easily with a fork.
Once cooked, carefully remove the Chilean sea bass using a spatula to avoid breaking the delicate fillets.
Plate the steamed sea bass and garnish with chopped fresh parsley. Serve immediately with steamed vegetables or rice for a complete meal.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.6 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 156.4 mcg | 782% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 3208 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
