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Persian Lime Chilean Sea Bass

Recipes by FineMark’s Executive Chef, Jillian Lane
Featuring Estero Bay Olive Oil & Tea
Prep Time10 minutes
Active Time15 minutes
Resting Time20 minutes
Course: Main Course
Cuisine: American
Yield: 6 people
Author: Jillian Lane

Equipment

  • Oven
  • Parchment Paper
  • Baking Sheet

Materials

  • 2 lbs. Chilean Sea Bass cut into six individual portions
  • ¼ cup *Persian Lime Infused Olive Oil Featuring Estero Bay Olive Oil & Tea
  • 1 tsp. *Lime Sea Salt Featuring Estero Bay Olive Oil & Tea

Instructions

  • Preheat oven to 375 degrees F
  • Place fish on parchment lined baking sheet and coat with olive oil, rolling gently to coat all sides.
  • Allow to sit for 20 minutes to come to room temp. Sprinkle evenly with Lime Sea Salt.
  • Place into oven and bake for 12-15 minutes.