|¾ pounds||Chilean Sea Bass fillet|
|Salt and ground black pepper|
|3 tablespoons||Chopped tarragon; dill and flat-leaf|
|1||Sprigs tarragon; dill and flat-leaf|
|; parsley for garnish|
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.
Yield: 4 bento servings
Converted by MC_Buster.
Per serving: 14 Calories (kcal); trace Total Fat; (17% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9298 Converted by MM_Buster v2.0n.
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