Coconut Chilean Sea Bass
Coconut Chilean Sea Bass
Ingredients
For the Fish
- 1 1/2 pounds Chilean sea bass fillets, or other firm white fish like cod or salmon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Coconut Curry Sauce
- 1 can full-fat coconut milk, (13.5 ounces)
- 2 tablespoons green curry paste, or more to taste
- 1/2 cup cilantro, fresh, packed
- 1/2 cup green onions, chopped
- 1/2 white onion, chopped
- 1/2 jalapeño, seeded and roughly chopped (optional, for extra spice)
Instructions
- 1
Preheat your oven to 485°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 485
- 2
Prepare the coconut curry sauce. In a blender or food processor, combine the full-fat coconut milk, green curry paste, fresh cilantro, chopped green onions, chopped white onion, and the optional jalapeño. Blend until the sauce is completely smooth and creamy.
⏱️ 5 min
- 3
Pat the Chilean sea bass fillets dry with paper towels. Place them on the prepared baking sheet. Drizzle the fish generously with olive oil, then season evenly with salt and freshly ground black pepper.
⏱️ 3 min
- 4
Pour the blended coconut curry sauce over the seasoned fish fillets, ensuring they are well coated. You can gently spread the sauce with a spoon if needed.
⏱️ 2 min
- 5
Transfer the baking sheet to the preheated oven and roast for approximately 10 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of your fish fillets.
⏱️ 10 min•🌡️ 485
Kitchen Tools
Nutrition Facts (per serving)
Coconut Chilean Sea Bass
For the Fish
- 1 1/2 pounds Chilean sea bass fillets, or other firm white fish like cod or salmon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Coconut Curry Sauce
- 1 can full-fat coconut milk, (13.5 ounces)
- 2 tablespoons green curry paste, or more to taste
- 1/2 cup cilantro, fresh, packed
- 1/2 cup green onions, chopped
- 1/2 white onion, chopped
- 1/2 jalapeño, seeded and roughly chopped (optional, for extra spice)
Instructions
- 1
Preheat your oven to 485°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 485 - 2
Prepare the coconut curry sauce. In a blender or food processor, combine the full-fat coconut milk, green curry paste, fresh cilantro, chopped green onions, chopped white onion, and the optional jalapeño. Blend until the sauce is completely smooth and creamy.
⏱️ 5 min - 3
Pat the Chilean sea bass fillets dry with paper towels. Place them on the prepared baking sheet. Drizzle the fish generously with olive oil, then season evenly with salt and freshly ground black pepper.
⏱️ 3 min - 4
Pour the blended coconut curry sauce over the seasoned fish fillets, ensuring they are well coated. You can gently spread the sauce with a spoon if needed.
⏱️ 2 min - 5
Transfer the baking sheet to the preheated oven and roast for approximately 10 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of your fish fillets.
⏱️ 10 min•🌡️ 485