Roasted Sea Bass with a Thai Red Curry Sauce - Conquer the Crave

Plan Z Phase: This is a Z3 (ZReboot) recipe without the pasta and a Z3.5 recipe with the pasta. Sea bass tastes like a buttery heaven. There is no butter on this fish but you’ll swear there is as you eat it. This red curry sauce is NOT spicy. It’s just flavorful.

Servings: Serves 6

Ingredients:

six, 6-8 ounce pieces of sea bass
2 cups of canned coconut milk (14 oz each)
2 cups of crushed tomatoes
1 cup of white wine
6 Tbl of fresh basil, shredded fine
3 Tbl of Thai red curry paste
1/2 medium red onion, sliced thinly
2 carrots peeled and julienned (this is a very small portion per person) the carrots will produce about a cup of julienned pieces
3 stalks of celery cut on an angle to make wedges
sea salt and pepper

Optional:

3 cups of cooked pasta (for Z3.5 and beyond). I used angel hair pasta.

Instructions:

Set oven to 400 degrees. In an oven-proof pan, spray a bit of olive oil spray. Place sea bass pieces on top. Spray tops of fish and grate sea salt and pepper over the top to taste. Roast in oven 15-20 minutes or until the sea bass is completely cooked through. There should be no pinkish flesh. it should be solid white when it’s done and flake easily.

While the fish is cooking make your sauce and your pasta.

In a small soup pan add the coconut milk, tomatoes, wine, curry paste and half of the basil. Heat. Then add the onion, carrot and celery. Bring to a bubble and cook for 5 minutes to cook the veggies.

Cook the pasta. If you are using angel hair it only takes about 3 minutes to cook. Drain and get ready to serve.

Ladle sauce into individual bowls. 1 to 1-1/2 cups per person (You may have some sauce leftover depending on how big your bowls for serving are). Top with a 1/2 cup of pasta (optional) and then place your fish on top. Garnish by scattering more basil around the fish.

When you eat it, stir your pasta into your sauce. (optional)

Enjoy!

Cheers,