Oven Roasted Sea Bass with Ginger and Lime Sauce

A few weeks ago I was telling Hadassah about my food blog and she asked if I had any new ideas for cooking fish. Like many of us, Hadassah tries to serve fish often but keeps using the same old recipes. Since she begins preparing dinner after working a full day, time and energy are important considerations.  

I came up with a recipe that provides a lively flavor boost to sea bass or other firm white fish. Once again, epicurious.com came to the rescue.  A salad and steamed rice tossed with sauteed mushrooms would be great with this meal.  For dessert, how about fresh strawberries sprinkled with sugar?

I'm now looking forward to receiving a favorite Israeli recipe from Hadassah. 

2 tbl. fresh lime juice

1 1/2 tbl. soy sauce

1 tbl. chopped fresh cilantro

1 tbl. chopped peeled fresh ginger

1 tbl. minced shallot

5 tsp. light or regular olive oil 

2 6 ounce sea bass fillets (each about 3/4 inch thick)

Preheat oven to 500 degrees.  Mix first 5 ingredients and 3 tsps. oil in a small bowl.  Season sauce with salt and pepper.

Brush a 9 inch diameter glass pie dish with remaining 2 tsps. olive oil.  Arrange fish in the prepared dish; turn to coat.  Spoon 1/2 tbl. sauce over each fillet.

Roast fish until just opaque in the center, about 12 minutes.  Top fish with remaining sauce and serve.

Serves 2

Notes: The recipe can easily be doubled. 

Instead of sea bass, use cod, grouper, red snapper or tile fish.

I haven't tried it, but chicken roasted with this sauce would probably taste delish too.