Tuesday, 7 February 2012

Roast Sea Bass with Shiitake Mushrooms and Baby Corn


This dish is delicious and so perfect for an easy dinner party if you are looking to impress.  You don't have to use sea bass, you can substitute halibut, monkfish, salmon or swordfish.  I prefer the buttery taste of sea bass, and it turned out fantastic.  Make sure you buy fresh mushrooms, it makes a huge difference. We served brown rice on the side with white wine.  Tasty!

Roast Sea Bass with Shiitake Mushrooms and Baby Corn

  • 1 3/4 lb. sea bass fillets, skinned
  • 2 tspns. chili powder
  • coarse salt and fresh pepper
  • 2 Tbl. olive oil
  • 4 cloves, minced garlic
  • 2 Tbl. dry white wine
  • 3/4 lb. shiitake mushrooms, brushed clean, stemmed and sliced
  • 1 can baby ears of corn, drained and halved on the diagonal
  • 5 green onions, including tender green parts, thinly sliced on the diagonal
-Preheat oven to 400 degrees.  Sprinkle sea bass fillets with the chili powder and salt and pepper to taste.  Pour the olive oil and wine into an attractive baking dish large enough to hold the fish fillets in a single layer.  Scatter the garlic over the bottom of the dish and place the fillets in it.  Arrange the mushrooms on top.

-Roast for 15 minutes.  Baste the mushrooms and fish with the pan juices every couple of minutes. Scatter the baby corn ears over the fish and continue to cook, basting two to three times, until the corn is heated through and the sea bass is opaque throughout, 5 minutes longer.  Remove from the oven and garnish with the green onions.  Serve directly from the dish.  Enjoy!


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