Quick Oven Roasted Ginger Scallion Lime Sea Bass

Name: Quick Oven Roasted Ginger Scallion Lime Sea Bass
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 340 grams fish fillets or 12 ounces sea bass, cut into sections; 1 Tbsp peeled minced ginger; 1 bunch scallions or 1 bunch green onion, cut into match sticks white and pale green parts; 2 Tbsps fresh lime juice, about 1 large lime; 5 teaspoons olive oil; 1 Tbsp minced shallot; 3 Tbsps tamari soy sauce

Quick Oven Roasted Ginger Scallion Lime Sea Bass is a gluten free, dairy free, and pescatarian main course. This recipe serves 2. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains around 37g of protein, 13g of fat, and a total of 282 calories. A mixture of lime juice, shallot, tamari soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Ingredients

Servings:

340grams

fish fillets or 12 ounces sea bass, cut into sections 1Tbsp

peeled minced ginger 1bunch

scallions or 1 bunch green onion, cut into match sticks white and pale green parts 2Tbsps

fresh lime juice, about 1 large lime 5teaspoons

olive oil 1Tbsp

minced shallot 3Tbsps

tamari soy sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.