Chilean Sea Bass

Chilean sea Bass                                 Nancy Harrison

Makes 2 servings; can be doubled

INGREDIENTS

·         2 tablespoons fresh lime juice

·         1 1/2 tablespoons soy sauce

·         1 tablespoon chopped fresh cilantro

·         1 tablespoon chopped peeled fresh ginger

·         1 tablespoon minced shallot

·         5 teaspoons light or regular olive oil

·         2 6-ounce sea bass fillets (each about 3/4 inch thick)

PREPARATION

1.     Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.

2.    Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.

3.    Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.