Bass Fillets Baked With Ginger and Sesame Oil

By Molly O'Neill

Updated April 5, 2023

Total Time
15 minutes
Rating
4(22)
Comments
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Ingredients

Yield:Four servings
  • 4bass fillets (about 4 ounces each), all bones removed
  • 2tablespoons thinly sliced scallions
  • 1teaspoon minced fresh ginger
  • 4small cloves garlic, peeled and minced
  • 1teaspoon sesame oil
  • ½teaspoon salt
  • Freshly ground pepper to taste
  • 4sprigs cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

126 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 20 grams protein; 286 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees. Divide the fillets between 2 large sheets of aluminum foil. Sprinkle the scallions, ginger, garlic and sesame oil evenly over the bass. Season with salt and pepper to taste. Place a cilantro sprig over each fillet and loosely wrap up the foil, making 2 packages. Bake for 7 minutes. Carefully unwrap the foil and divide the bass among 4 plates. Serve immediately.

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Ratings

4 out of 5
22 user ratings
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Comments

Christina Shankar

I make this whenever we can find a nice piece of sea bass. Definitely takes much longer to cook through than the recommended 7 minutes. 15 minutes is closer to actual experience. Delicious, though, and I happily cook this again and again.

@MaisieMcAdoo

Is this calling for regular raw sesame oil or dark and toasted?

Margaret

I made this. I agree it takes more to make than the time indicated. I was disappointed because with all of the cutting of scallions, grating of fresh ginger etc., the flavors really did not penetrate the sea bass....If you make it, try for a thin fillet, perhaps then it'll taste like something.....

Christina Shankar

I make this whenever we can find a nice piece of sea bass. Definitely takes much longer to cook through than the recommended 7 minutes. 15 minutes is closer to actual experience. Delicious, though, and I happily cook this again and again.

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