How to Make Roasted Sea Bass
- cook TIME 23 mins
- prep TIME 7 mins
- total TIME 30 mins
Ingredients (18)
- 26 oz skin-on sea bass fillets
- 12 oz asparagus
- 8 oz white mushrooms sliced
- 2 oz lemon sliced
- 3/4 cup cornmeal
- 0.5 oz shredded parmesan cheese
- 1 1/2 cup unsalted chicken broth
- 1 cup milk
- 2 tbsp heavy cream
- 2 tbsp olive oil divided
- 1 tbsp unsalted butter
- 1/2 tbsp garlic minced
- 1/2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt divided
- 1/2 tsp pepper
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep
Check the sea bass fillets: Pull out the pin bones from the fillets with tweezers.
Prepare the asparagus: Snap off the woody ends of the asparagus.
Slice the mushrooms: Cut off the stem and place the mushrooms flat-side down. Cut them into thin slices.
Slice the lemon: Cut the lemon into thin, round slices, then halve again.
Mince the garlic.
Chop the parsley.
Cook
Season the sea bass: Season 26 oz sea bass fillets with 1 tbsp olive oil, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tbsp garlic, 1/2 tsp garlic powder, and 1/2 tsp Cajun seasoning. Rub the seasoning blend on the fillets.
Prepare the baking tray: Place the sea bass skin-side up, 12 oz asparagus, and 2 oz sliced lemon on a lined baking tray.
Roast the sea bass and vegetables: Cook in the oven for 15 minutes at 475 °F.
Cook the mushrooms: Place a pan over medium heat until hot. Add 1 tbsp olive oil and 8 oz white mushrooms. Stir for 5 minutes and remove from the heat.
Make the polenta: Reduce the heat and in the same pan, add 3/4 cup cornmeal, 1 cup milk, 1 1/2 cup unsalted chicken broth, and 1/4 tsp salt. Stir for 10 minutes.
Thicken the polenta: Stir in 1 tbsp unsalted butter, 2 tbsp heavy cream, and 0.5 oz shredded parmesan cheese until perfectly combined.
Garnish and serve: Divide the polenta, vegetables, and sea bass into 4 servings. Sprinkle with 2 tbsp parsley. Enjoy.
