Baked Chilean Sea Bass

 

• Chilean Sea Bass – I used 1 lb sliced into 2 thick portions. If your local supermarket doesn’t carry Chilean sea bass, feel free to use mahi-mahi, grouper, or red snapper.
• Butter – Unsalted melted butter.
• Salt and Pepper – Kosher salt and fresh black pepper.
• Paprika – Adds color.
• Lemon – Adds so much flavor!

1. Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it straight out of the fridge will result in uneven cooking.
2. Pat dry the fish with a paper towel and then brush it with melted butter. Season it generously on all sides with salt and pepper. Sprinkle a little paprika on top for color, if desired. Pour the remaining melted butter over each filet.
3. Bake for 15 minutes or until the fish reaches an internal temperature of 145 degrees F. How long you cook it really depends on the thickness of each fish fillet.
4. Once the fish comes out of the oven, squeeze some lemon juice over the top and enjoy it!

One Pan Dumpling Dinner

 

• 2 teaspoons minced fresh garlic

• 1 teaspoon minced fresh ginger

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoons toasted sesame oil

• 2 tablespoons red curry paste

• 1/2 cup full-fat coconut milk or cream

• 1/2 cup water

• 5 cups chopped bok choy

• 20 frozen chicken and vegetable or pork and vegetable dumplings

• 3 tablespoons chopped cilantro

• 1/4 cup thinly sliced green onion

• 2 teaspoons toasted sesame seeds

• chili crunch oil (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Stir together garlic, ginger, soy sauce, rice vinegar, sesame oil, curry paste, coconut milk, and water in a casserole dish until well combined. Add bok choy and toss lightly. Top with dumplings and cover casserole with foil.

3. Bake in the preheated oven until dumplings are heated through at the center, about 25 minutes. 

4. Divide dumplings and bok choy among serving plates and top with sauce from the pan. Top evenly with cilantro, green onions, sesame seeds, and drizzle with chili crunch oil.