Easy Baked Chilean Sea Bass

From Diana Rattray,
Your Guide to Southern U.S. Cuisine

Chilean sea bass is white fish rich in the omega-3 unsaturated oils, with a unique large-flake texture, but the fish is quite mild in flavor. The oils also make it a little easier to cook, because it won't toughen up if a little overcooked.

olive oil
4 Chilean sea bass fillets, about 6 ounces each
salt and pepper
Cajun or Creole seasoning, or a seasoning combination of your choice

Heat oven to 425°.
Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes.

The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce.

Easy Sherry Cream Sauce

2 tablespoons butter
1 small clove garlic
1 tablespoon finely chopped onion
1 teaspoon clam base or lobster base
1 cup heavy whipping cream
2 tablespoons sherry
salt and pepper, to taste
paprika, optional
Creole or Cajun seasoning, optional
ground nutmeg, optional

Melt butter in saucepan over medium-low heat. Press garlic or smash and mince very finely; add to butter. Add the chopped onion and clam base. Saute for about 1 minute. Add cream and sherry; bring to a simmer. Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3. Taste and add salt and pepper, along with other seasonings you might like. I like a little paprika for color and sometimes Cajun seasoning, sometimes nutmeg.