B.R. Cohn Winery & Olive Oil Company

Oven Roasted Sea Bass with Ginger and Lime Sauce


Oven Roasted Sea Bass with Ginger and Lime Sauce

Serves 2
25 mins prep time
Pair with our Sauvignon Blanc

Ingredients

  • 2 tbsp fresh lime juice

  • 1 ½ tbsp soy sauce

  • 1 tbsp chopped fresh cilantro

  • 1 tbsp chopped peeled fresh ginger

  • 1 tbsp minced shallot

  • 5 tsp B.R. Cohn Lime California Olive Oil

  • 2 6-ounce sea bass fillets (each about ¾ inch thick)

Preparation

Preheat oven to 500°F. Mix first 5 ingredients and 3 tsp B.R. Cohn Lime California Olive Oil in small bowl. Season sauce with salt and pepper. Brush 9-inch-diameter glass pie dish with remaining 2 tsp B.R. Cohn Lime California Olive Oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon ½ tbsp sauce over each fillet. Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.

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