Sea Bass Cuban Style
Dive into the vibrant flavors of the Caribbean with this irresistible Sea Bass Cuban Style recipe! Featuring succulent, oven-baked sea bass fillets marinated in a zesty blend of orange and lime juices, garlic, cumin, and smoked paprika, this dish beautifully captures the essence of Cuban cuisine. Tender bell peppers and onions are sautéed to perfection before being infused with the marinade’s bold and citrusy notes, creating a flavorful base for the fish. Finished with a sprinkle of fresh cilantro and served over fluffy white rice, this recipe is a show-stopping combination of tangy, smoky, and savory elements. Perfect for weeknight dinners or special occasions, this easy-to-follow recipe will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets
- 0.5 cups orange juice
- 0.25 cups lime juice
- 3 pieces garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoons cumin
- 1 teaspoons smoked paprika
- 1 teaspoons dried oregano
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 1 pieces red bell pepper, thinly sliced
- 1 pieces yellow bell pepper, thinly sliced
- 1 pieces onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 cups white rice (optional, for serving)
- 4 cups water (for cooking rice, if using)
Instructions
Preheat your oven to 375°F (190°C).
Pat the sea bass fillets dry with paper towels and set aside.
In a small bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, cumin, smoked paprika, dried oregano, kosher salt, and black pepper to create the marinade.
In a large glass dish or resealable plastic bag, place the sea bass fillets. Pour the marinade over the fish, ensuring the fillets are evenly coated. Let the fish marinate for 15 minutes at room temperature.
While the fish is marinating, prepare the vegetables by slicing the red bell pepper, yellow bell pepper, and onion.
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sauté the sliced peppers and onion until slightly softened, about 5 minutes.
Move the sautéed vegetables to the edges of the skillet, creating space in the center for the sea bass fillets.
Remove the fish from the marinade (reserve the marinade) and place the fillets in the center of the skillet. Sear the fillets for 2 minutes on each side until lightly browned.
Pour the reserved marinade over the fish and vegetables, then transfer the skillet to the preheated oven.
Bake for 12-15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
Remove the skillet from the oven and sprinkle the dish with freshly chopped cilantro.
Serve the sea bass and vegetables over cooked white rice, if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 31.3 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2997 mg | 64% | |
*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.
