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Chilean Sea Bass with Zucchini Noodles

Print Recipe
Prep Time 25 minutes
Servings: 2 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 chilean sea bass fillet (I bought mine from Costco)
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 sprig rosemary
  • 2 zucchinis (spiralized into noodles)
  • 7 mushrooms (sliced)
  • 1 fresh red pepper (optional, for spice)
  • 4 cloves garlic (minced)
  • ½ tsp black pepper
  • 60ml chicken broth
  • ½ tsp chicken powder (optional)
  • 1 tsp vegetable oil
  • shrimp (adjust based on preference)
  • scallops (adjust based on preference)

Equipment

  • 1 Pan
  • 1 Oven tray

Method
 

Step 1: Bake the Chilean Sea Bass
  1. Preheat the oven to 425°F (218°C).
  2. Season the Chilean sea bass with salt, black pepper, and rosemary.
  3. Drizzle vegetable oil on top (oil should be added last to help the seasoning stick properly).
  4. Bake for 15–18 minutes (if the fillet is thick, cook longer). Check for doneness before removing from the oven.
Step 2: Prepare the Zucchini Noodles & Seafood
  1. Clean and prep the shrimp and scallops.
  2. Use a spiralizer to create zucchini noodles.
  3. Chop mushrooms, garlic, and fresh red pepper.
Step 3: Cook the Seafood & Zucchini Noodles
  1. Heat 1 tsp vegetable oil in a pan over medium-high heat.
  2. Add scallops and cook for about 5 minutes until both sides are golden brown. Remove and set aside.
  3. Add shrimp and cook until they turn pink, then remove and set aside.
  4. In the same pan, sauté garlic and fresh red pepper for about 30 seconds until fragrant.
  5. Pour in 30ml chicken broth and stir well.
  6. Add mushrooms and continue stirring.
  7. Toss in zucchini noodles, then add the remaining 30ml chicken broth and black pepper. Stir and cook until the zucchini softens. (For a firmer texture, stir-fry instead of simmering.)
  8. Sprinkle chicken powder (if using) and mix well.
  9. Return the cooked scallops and shrimp to the pan, stirring until everything is heated through.