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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Modified from . Note that this originally called for a whole fish, so the cooking time may be off if you use fillets. Ingredients:
1 1/2 lbs sea bass fillets, chilean |
salt & freshly ground black pepper |
2 tablespoons peanut oil |
1 lemon, halved |
1 onion, sliced |
1/2 cup cilantro leaf, chopped |
1/4 cup thyme leaves, stripped from about 3 large sprigs and chopped |
Directions:
1. Preheat oven to 400 degrees F.
2. Season fish with salt and pepper.
3. Pour about 1 tablespoon oil into a large roasting pan, reserving the rest of the oil.
4. Lay the fish in the pan and holding the sliced side of the lemon half against your palm, squeeze the juice onto the fish.
5. Slice the rest of the lemon. Lay the slices on the top of the fish and drizzle the rest of the oil on the outside of the fish.
6. Place shallots, cilantro, and the thyme on top of the fillets.
7. Roast until internal temperature reaches 135 degrees F, about 20 minutes. (There will be some carryover cooking even after you remove fish from oven.).
8. Let rest and transfer to a platter. Serve family style with whipped potatoes.
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