roasted bass with parsley, oregano, chili & lime

Name: Roasted Bass with Parsley, Oregano, Chili & Lime
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 4 bass fillets; 3 tablespoon(s) olive oil; 2 tablespoon(s) fresh oregano finely chopped; 1/4 cup(s) parsley finely chopped; 2 tablespoon(s) fresh red chili seeded and chopped; salt and pepper; 2 limes cut into 4ths

7 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Aug 7, 2020

Great tasting fish with a little bit of a bite

Rate

prep time 10 Min

cook time 10 Min

method Roast

yield 2 serving(s)

Ingredients

4 bass fillets
3 tablespoons olive oil
2 tablespoons fresh oregano finely chopped
1/4 cup parsley finely chopped
2 tablespoons fresh red chili seeded and chopped
salt and pepper
2 limes cut into 4ths

How To Make roasted bass with parsley, oregano, chili & lime

Step 1

Preheat oven to 425 degrees. Place a baking dish with 1 tbsp olive oil in the stove while it warms up Pat the bass fillets dry and rub the remaining olive oil over each side. Season with salt and pepper.

Step 2

Mix the oregano, parsley, and chili together. Rub the mixture all over the fillets both sides pressing the herbs onto the flesh of the fillets.
Step 3

Remove the pan from the oven and put the fillets in the pan. They will sear and sizzle immediately. Throw in the lime wedges. Bake for 3 minutes then flip the fish and bake about 5 more minutes. Squeeze the roasted limes over the fish before serving
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