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    You are in: Home / Recipes / Baked Sea Bass Mexicana Recipe
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    Baked Sea Bass Mexicana

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Zeldaz's Note:

    From "Jane Brody's God Seafood Book, 1994. Cod is also very good cooked this way. Use more jalapeno if you like the heat! I like to use some very thinly sliced red sweet pepper with the onions and save the fresh cilantro for the last minute so it still has some freshness to it.

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    1. 1
      Spray a baking pan with the vegetable oil. Place the fish, skin side down, in the pan, and sprinkle the fillets with lime juice, salt, and pepper. Cover with plastic wrap and refrigerate it until the sauce is ready.
    2. 2
      Preheat oven to 425 Fahrenheit.
    3. 3
      Heat the olive oil in a large nonstick skillet. Add the onion and cook over medium heat, stirring, for 5 minutes or until the onion begins to take on a touch of color. Add the garlic and saute another 2 minutes. Add all the remaining cause ingredients to the skillet. Bring to a simmer, reduce the heat to low, and cook uncovered for 7 minutes.
    4. 4
      Remove the fish from the fridge, remove plastic wrap, and pour the sauce over the fish, tasking care to cover the fillets completely. Bake in the hot oven for 10 minutes or until it is cooked through.

    Ratings & Reviews:


    Nutritional Facts for Baked Sea Bass Mexicana

    Serving Size: 1 (2379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.7
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 1.8 g
    Cholesterol 58.2 mg
    Sodium 425.6 mg
    Total Carbohydrate 91.1 g
    Dietary Fiber 27.0 g
    Sugars 59.1 g
    Protein 45.9 g

    The following items or measurements are not included:

    Spanish olives

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