Ingredients:
¾ pounds Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoon Chopped tarragon; dill and flat-leaf; parsley
1 Sprigs tarragon; dill and flat-leaf; parsley for garnish

Methods:
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.

How visitors found this page:

• Chilean sea bass recipes
• sea bass recipe
• chilean bass fish recipes
• steamed chilean sea bass recipe
• steamed chilean sea bass recipes
• chilean sea bass ceviche recipe
• herb food recipes of philippines
• philippine sea bass recipe
• recipe steamed chilean sea bass
• chilean sea bass and potatoe recipe