Chilean Sea Bass with Zucchini Noodles
Equipment
- 1 Pan
- 1 Oven tray
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)
Instructions
Step 1: Bake the Chilean Sea Bass
- Preheat the oven to 425°F (218°C).
- Season the Chilean sea bass with salt, black pepper, and rosemary.
- Drizzle vegetable oil on top (oil should be added last to help the seasoning stick properly).
- 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
- Clean and prep the shrimp and scallops.
- Use a spiralizer to create zucchini noodles.
- Chop mushrooms, garlic, and fresh red pepper.
Step 3: Cook the Seafood & Zucchini Noodles
- Heat 1 tsp vegetable oil in a pan over medium-high heat.
- Add scallops and cook for about 5 minutes until both sides are golden brown. Remove and set aside.
- Add shrimp and cook until they turn pink, then remove and set aside.
- In the same pan, sauté garlic and fresh red pepper for about 30 seconds until fragrant.
- Pour in 30ml chicken broth and stir well.
- Add mushrooms and continue stirring.
- 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.)
- Sprinkle chicken powder (if using) and mix well.
- Return the cooked scallops and shrimp to the pan, stirring until everything is heated through.