Baked White Sea Bass With Drunken Baby Potatoes and Cumin Rice

Name: Baked White Sea Bass With Drunken Baby Potatoes and Cumin Rice
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 12 baby potatoes; 2 teaspoons cumin seeds; 2 Tbsps ginger (julienned); 1 teaspoon olive oil; 100 grams rice (preferably thai rice); 75 milliliters chinese rice wine; 2 teaspoons salt (rock salt); 800 grams sea bass steaks; 4 larges spring onions

Baked White Sea Bass With Drunken Baby Potatoes and Cumin Rice is a gluten free, dairy free, and pescatarian main course. One serving contains 503 calories, 42g of protein, and 6g of fat. This recipe serves 4. Head to the store and pick up rice wine, sea bass steaks, ginger, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Ingredients

Servings:

baby potatoes 2teaspoons

cumin seeds 2Tbsps

ginger (julienned)1teaspoon

olive oil 100grams

rice (preferably thai rice)75milliliters

chinese rice wine 2teaspoons

salt (rock salt)800grams

sea bass steaks 4larges

spring onions

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.