INGREDIENTS:
- 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
PREPARATION:
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, Corn Salsa or Artichoke Salsa, or other sauce.
Serves 4.
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