Forget going out for dinner, this sea bass is dressed to impress in less than 20 minutes. The sauce begs to be scooped up, so be sure to serve this dish with fluffy basmati rice. Sauté snow peas or green beans in sesame oil and serve them alongside. And by all means, invite friends, as this dish can easily be doubled. (Most halibut, trout, salmon, cod, or tuna can take the place of the sea bass, so buy whatever is freshest and avoid the endangered Chilean sea bass.)

　　

Ingredients

makes 2 servings

　　2 tablespoons fresh lime juice

　　1 1/2 tablespoons soy sauce

　　1 tablespoon chopped fresh cilantro

　　1 tablespoon chopped peeled fresh ginger

　　1 tablespoon minced shallot

　　5 teaspoons light or regular olive oil

　　2 (6-ounce) sea bass fillets, each about 3/4 inch thick

　　

Step 1

Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.

　　

Step 2

Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.

　　

Step 3

Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

　　The Epicurious Cookbook