Roasted Chilean Seabass with Lightly Simmered Cabbage and Diced Potatoes

SS Chilean Seabass dish

Here's a quick, easy and tasty recipe you'll love making over and over.


2 Chilean Seabass fillets
1/2 small head of cabbage, thinly sliced
2 medium-sized potatoes, diced
2 tbsp butter
Olive oil
Salt and pepper to taste


Preheat your oven to 400°F.

Season the Chilean Seabass fillets with salt and pepper on both sides.

In an oven-proof large skillet, heat some olive oil over medium-high heat. Sear the seabass fillets for 2-3 minutes on each side until they develop a golden crust.

Transfer the skillet with seabass into the preheated oven. Roast for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

While the seabass is roasting, prepare the cabbage and potatoes. In a separate pot, add the sliced cabbage and diced potatoes. Add water, enough to cover the vegetables.

Bring the pot to a boil and then reduce the heat to low. Simmer the cabbage and potatoes for about 8-10 minutes, or until they are tender.

Drain the cabbage and potatoes and return them to the pot. Add butter and season with salt and pepper to taste.

Serve the roasted Chilean Seabass on a plate over the lightly simmered cabbage and diced potatoes.