Baked Chilean Sea Bass with Tomatillo Sauce is an amazingly flavorful seafood dish worthy of the most discerning gourmet palate. A simply irresistible dish.
Baked Sea Bass with Tomatillo Sauce

Baked Chilean Sea Bass with Tomatillo Sauce
Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: American
Serves: 4
  • 1 pound tomatillos
  • 2 Cups water
  • nonstick cooking spray
  • 1 garlic clove; minced
  • 1/4 onion; chopped
  • 1 Serrano chili; minced
  • 2 teaspoons oil
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • 4 Chilean sea bass filets, 1 inch thick; (4 ounces ea)
  • 1/4 Cup low-fat sour cream
  • chopped cilantro; for garnish
  1. Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid; set aside.
  2. Coat skillet with cooking spray. Saute garlic, onion and chili in oil until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice.
  3. Put filets into 4 individual baking dishes. Pour tomatillo sauce over fish.
  4. Bake at 375 degrees until fish flakes easily when tested with fork, about 30 minutes.
  5. Just before serving, spoon sour cream over fish and sprinkle with cilantro.
This recipe yields 4 servings.
Nutrition Information
Serving size: Each of 4 servings Calories: 162 Fat: 6 g Carbohydrates: 9 g Sodium: 666 mg Fiber: 0.17 g Protein: 19 g Cholesterol: 42 mg

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