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Categories:Viewed: 125 - Published at: 4 years ago
Ingredients
- 3/4 lb chilean sea bass fillet
- salt & fresh ground pepper, to taste
- 3 tablespoons tarragon, chopped
- 3 tablespoons dill
- 3 tablespoons flat leaf parsley
- 1 sprig fresh tarragon, for garnish
- 1 sprig fresh dill (to garnish)
- 1 sprig flat leaf parsley (to garnish)
Method
- Cut the sea bass in half horizontally.
- Season the inside with salt and pepper and fill the center with the chopped herbs.
- Reassemble the sea bass and season the outside with salt and pepper to taste.
- Wrap in plastic wrap.
- Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
- To assemble: Remove the plastic wrap.
- Use a very sharp knife to cut the fish into eight 2-inch wedges.
- Choose a flat, colorful plate to set off the dramatic form of the fish.
- Stand one wedge on its end and show the herb filling of the other.
- Garnish with fresh herbs.
