I love any dish with Seafood as I eat just about every kind of Seafood there is. You eat allot of Seafood if you've ever grown up on an Island. So i really love this dish as well as all your take of the various Seafood dishes. Keep Inspiring.
What a great looking piece of Fish Steve, Asparagus too!, You just cooked up one of my favorite dishes, can't go wrong with any of that, looked great. Enjoy the day.
For the Asparagus Salad, what can be used as an alternative to using Horseradish? There really aren't many things i can ever say i don't eat in this world, Horseradish just happen to be exactly one my tastebuds don't fancy. So would like options on using something besides that for the salad.
WOW. Looks amazing! Where do you get such a nice looking cut of Chilean Sea Bass? I don't think I've ever seen it at an ordinary grocery store (I could be wrong).
U have made me hungry. Any advice on good places to get ingredients from Steve? The Seanad looks too quality, very nice piece of fish. I can't imagine u may find the same at your local supermarket or even the local indoor market. I know a service that delivers fish caught that morning but to do that all the time can become expensive
You can get great produce at supermarkets now also your local farmers market. I work in a restaurant so I'm lucky enough to get my hands on some beautiful produce. :)
I'm digging the simplicity - but it would have been helpful if instead of cooking by time, you provided us the temperature at which to pull the fish from the pan and place in the oven, and the temperature of the fish when it comes out of the oven (also, the oven temp). Each piece of fish is a different thickness, so cooking by time can be way off (at least in my experience)
I'd be pretty skeptical about any method that adds oil due to how fatty the the sea bass is before it's even unwrapped. Generally I'll just add some sort of a light, tart, citrus marinade (+ seasoning) before wrapping in foil and baking. I once paid decent dollar at a fancy joint that served the greasiest hunk of fish I'd eaten, and can't forget the experience. Unforgettable and inexcusable.
Absolutely stunning dish.
Thank you
I just discovered Chilean sea bass and can't wait to try it. I also appreciate that Steve includes easy-to-add, delicious side dishes
You spoil us, Steve. Top restaurant quality recipes that we can make at home. You're so kind to share this with us!
Your very welcome, thank you for watching :)
Wow. Just made this dish. Absolutely delicious, bright and fresh. 10/10 meal. Thank you so much. Your recipes never disappoint!!
Very kind, thank you :)
What a great spring recipe! So fresh!
Thank you :)
This looks wonderful Steve and TY for sharing.
Your welcome :)
This guy is a visual artist as well as chef!
Very kind, thank you :)
I love any dish with Seafood as I eat just about every kind of Seafood there is. You eat allot of Seafood if you've ever grown up on an Island. So i really love this dish as well as all your take of the various Seafood dishes. Keep Inspiring.
Cheers from American! Well done on another beautiful dish!
Thank you :)
Looks delicious and simple. Great job as usual.
Thanks for watching :)
As always, great recipe and beautiful presentation.
Thanks Marc, I appreciate the comment :)
What temperature do you have the oven on? Thank you.
Was this ever answered?
@@DanKardell no.
This look bloody phenomenal. I dont really want to swear! Your definitely going to be my go to recipe man, thanks Steve.
Ha ha, thank you, glad you enjoyed the video..cheers :)
Wooh! I can't believe how easy it is to prepare this... I will definitely try this! Tnx so much for the recipe 😊
sweetsnob24 Thank you, pretty quick and easy just cook the fish to perfection :)
What a great looking piece of Fish Steve, Asparagus too!, You just cooked up one of my favorite dishes, can't go wrong with any of that, looked great.
Enjoy the day.
Thanks Mr Steve ;) you certainly cant especially with this little beauty.
SOOOOO trying this out and that salad looks awesome!
Please do, its beautiful, easy, quick dish :)
Just made the Patagonian toothfish, it was absolutely delicious!
This is so delicious. LOVE the salad part! As always, the best, elegant recipes on RUclips. Thank you for sharing. :)
Thank you very much, glad you like the video..thanks :)
Yummmm I love sea bass, it's one of those fishes that has so much oil that it just melts in your mouth. Great dish and simple too!
I totally agree, its a beautiful fish :) thank you
ohhh, i just love your channel and your cooking....great job, thanks!
Very kind, thank you glad your watching :)
nice I am going to make some sea bass next week
Bravo Steve,as always...
Thank you ;)
Beautiful!
Thanks Ange :)
Thanks Steve! I would love to see your preparation of Monkfish.
Thank you, I love monkfish...I certainly will :)
looks good!
Thanks
Very good recipe man keep going and thanks :)
I've never eaten raw asparagus before. I have tasted it "barely" cooked, like on the grill/griddle. I love your dish , again.
Thank you :)
Bravo!
thanks
Love it thank u
Chef, I have learned so much from you how do I ever thank you....oh wait I just did! :) lol
Nice Steve great recipe Buddy....:)
Cheers Dave :)
- Love this recipe. Quick question though, can I use any type of sea bass? Not sure if my super market carries Chilean
Any white fish will be delicious :)
What temperature is the oven on and for how long ?
Here is the link to the recipe
stevescooking.blogspot.com/2014/03/pan-roasted-sea-bass-served-with.html?m=1
Thanks so much
my husband's favorite fish....looks good
Thanks
For the Asparagus Salad, what can be used as an alternative to using Horseradish? There really aren't many things i can ever say i don't eat in this world, Horseradish just happen to be exactly one my tastebuds don't fancy. So would like options on using something besides that for the salad.
You forgot to say, "Let's tuck in."
Opps, yes I did....next time ;)
stevescooking Better say it twice, else you'll leave us all disappointed.
in the oven at what temp?
or just leave it cooking on pan for 8 min in oven?
WOW. Looks amazing!
Where do you get such a nice looking cut of Chilean Sea Bass? I don't think I've ever seen it at an ordinary grocery store (I could be wrong).
Your local fishmonger's if you have one or a good farmers market. :) I work in a restaurant so I'm lucky to get all these fantastic ingredients.
U have made me hungry. Any advice on good places to get ingredients from Steve? The Seanad looks too quality, very nice piece of fish. I can't imagine u may find the same at your local supermarket or even the local indoor market. I know a service that delivers fish caught that morning but to do that all the time can become expensive
You can get great produce at supermarkets now also your local farmers market. I work in a restaurant so I'm lucky enough to get my hands on some beautiful produce. :)
You forgot to say, " Give it a go guys"........... Now my whole days messed up. Haha, looks deeeeeeeeeeeeeeelish, thanks for posting.
Ha, my apologies Eileen...next time :)
I'm digging the simplicity - but it would have been helpful if instead of cooking by time, you provided us the temperature at which to pull the fish from the pan and place in the oven, and the temperature of the fish when it comes out of the oven (also, the oven temp). Each piece of fish is a different thickness, so cooking by time can be way off (at least in my experience)
I'd be pretty skeptical about any method that adds oil due to how fatty the the sea bass is before it's even unwrapped. Generally I'll just add some sort of a light, tart, citrus marinade (+ seasoning) before wrapping in foil and baking. I once paid decent dollar at a fancy joint that served the greasiest hunk of fish I'd eaten, and can't forget the experience. Unforgettable and inexcusable.
Sorry to hear it
And I have mint just sittin in the fridge ☺️ discard no greens but into into the blender for a morning green shake 😋 neva had asparagus
I will try it, cause i have the fresh asparagus.
Perfect :)
Better use white wine vinegar than besamic, i want keep my lovely onion stay on white color ;)
wow, 13 minutes of cook time. Seems like a lot but I'll give it a go.
Ha, please do, you will love it :)
So pretty!
Thank you :)
Lol at lets tuck in
Oh yeah, and I did ;)
Sorry seabass*
No offence to you bro. seems like you have kids. Those knifes is in a pretty danger place...
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