Baked Chilean Sea Bass with Tomatillo Sauce

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File:Sea Bass with Tomatillo Sauce.jpg
Baked Chilean Sea Bass with Tomatillo Sauce


This recipe yields 4 servings.



  1. Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Purée with liquid; set aside.
  2. Coat skillet with cooking spray. Saute garlic, Onion and chile in oil until tender, 1 to 2 minutes. Stir in tomatillo purée. Bring to simmer and cook until purée thickens slightly, about 5 minutes. Season with salt and lime juice.
  3. Put filets into 4 individual baking dishes. Pour tomatillo sauce over fish. Bake at 375°F until fish flakes easily when tested with fork, about 30 minutes.
  4. Just before serving, spoon sour cream over fish and sprinkle with cilantro.