I’ve never had Chilean Sea Bass before, but when my co-worker raved about this recipe (that he got from the fish guy at WholeFoods) I knew I wanted to give it a whirl.
The sea bass was different than any other white fish I’ve ever had. It wasn’t very fishy and it was incredibly moist and delish…with almost a scallop-like texture. It was very good. Definitely not something I could eat often, but every once in a while it will be a nice treat!
INGREDIENTS
3/4lb. Chilean Sea Bass, cut into 2 portions
2 Slices Prosciutto
Salt and pepper, if desired
DIRECTIONS
Preheat oven to 425 degrees.
Salt and pepper fish filets if desired (I only peppered, I figured the prosciutto would add enough saltiness, and I was right). Wrap each piece of fish in a slice of prosciutto and place in a baking dish.
Bake 15-25 minutes depending on the thickness of the fish. Mine were pretty thick, so they took about 23 minutes.
Enjoy!
Husband Rating – 3 out of 5 – “Not bad at all!”
Hi Sweetie….
This recipe is spectacular!!
We kept the bass as one piece and used four slices of prosciutto about the thickness of rice paper. The last touch was a drizzle of EVOO before baking….
Yum!!
Thanks for the recipe
Daddy
This reminded me of the bacon-wrapped sea bass from a recent “Top Chef” episode. Of course, it sounds like yours was much tastier.