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Persian Lime Chilean Sea Bass
Recipes by FineMark’s Executive Chef, Jillian Lane
Featuring Estero Bay Olive Oil & Tea
Prep Time
10
minutes
mins
Active Time
15
minutes
mins
Resting Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Yield:
6
people
Author:
Jillian Lane
Equipment
Oven
Parchment Paper
Baking Sheet
Materials
2
lbs.
Chilean Sea Bass
cut into six individual portions
¼
cup
*Persian Lime Infused Olive Oil
Featuring Estero Bay Olive Oil & Tea
1
tsp.
*Lime Sea Salt
Featuring Estero Bay Olive Oil & Tea
Instructions
Preheat oven to 375 degrees F
Place fish on parchment lined baking sheet and coat with olive oil, rolling gently to coat all sides.
Allow to sit for 20 minutes to come to room temp. Sprinkle evenly with Lime Sea Salt.
Place into oven and bake for 12-15 minutes.