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!
3/4lb. Chilean Sea Bass, cut into 2 portions
2 Slices Prosciutto
Salt and pepper, if desired
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.
Husband Rating – 3 out of 5 – “Not bad at all!”