Chilean Sea Bass

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My mother made this at my graduation party and it was a HUGE hit! Everyone loved how tender and moist it was. This recipe can be recreated with any white fish but chilean sea bass is the best because it's so buttery and flaky.


Ingredients:
- chilean sea bass
- red onion
- enoki mushrooms
- spinach
- butter
- garlic
- lemon

Dry rub: Mix the following together in a 1:1:1:1 ratio. Lightly dry rub chilean sea bass with mixture.
- salt
- pepper
- sugar
- garlic powder

Garlic Butter:
1. In a skillet, lightly brown together minced garlic and butter. You may want to cook the garlic in vegetable oil first and then dump out the vegetable oil. Add the butter (may want to separate this step b/c butter burns quickly).


1. Thinly slice 1 red onion and lemon.
2. In a foil sheet, place 1-2 slices of red onion, 1 slice of lemon, and some enoki mushroom.
3. Place chilean sea bass on top of the vegetable medley.
4. Place a small spoon (1 teaspoon?) of garlic butter onto chilean sea bass.
5. Add spinach on top of fish.
6. Wrap the fish in aluminum foil.
7. Bake at 400F for 15 minutes.

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