Light, aromatic, and delicious, this Ginger Scallion Sea Bass is the kind of recipe that is perfect for celebratory at-home dinners with little effort. Elegant yet effortless. Fish have long symbolized renewal and new beginnings - making this simple, nourishing Sea Bass the perfect Easter dinner, a celebration of spring, renewal, and the return of lighter, brighter meals.

Rich in Omega-3 Fatty Acids, Wild Chilean Sea Bass supports heart health, brain function, and reduced inflammation, while fresh Ginger aids digestion, Scallions and Red Pepper provide antioxidant support, and the Tamari-Lemon Sauce delivers bright, umami-rich flavor without heaviness.

A quick marinade, a handful of aromatics, and just 14 minutes in the oven transforms this beautiful fish into something special. Served over steamed Jasmine or Basmati Rice with Vegetables, it becomes a balanced, nourishing meal that feels both comforting and elevated. Naturally gluten-free, rich in clean protein, light and energizing.

Organic Ingredients, serves 4

Fish

4 × ½ lb. Wild Chilean Sea Bass fillets
Celtic Sea Salt & White Pepper, for seasoning

Sauce

½ cup Tamari soy sauce
¼ cup Mirin
1 tbsp. Toasted Sesame Oil
Juice of 1 Lemon

Aromatics

2 tbsp. fresh Ginger, very thinly sliced
2 tbsp. Red Chili Pepper, very thinly sliced (seeds removed)
4 tbsp. Scallions, thinly sliced
2 tbsp. fresh Cilantro leaves, chopped (for garnish)
Wild Honey, for finishing

For Serving

Steamed Jasmine or Basmati Rice (cooked in Salted Water, Veggie Broth, or Coconut Milk)
Steamed or stir-fried Vegetables of choice: Broccoli, Bok Choy, Shiitake Mushrooms, Carrots, Cabbage, or Brussels Sprouts

Method

Preheat oven to 400°F.

Remove Sea Sass from the refrigerator 30 minutes before cooking. Pat dry to remove excess moisture and season generously with Celtic Sea Salt and cracked White Pepper. Allow the Fish to sit with the seasoning while you prepare the sauce.

Make the Sauce Combine the Tamari, Mirin, Toasted Sesame Oil, and Lemon Juice. Mix well and set aside. Reserve ¼ of the sauce to finish your Vegetables later.

Marinate the Fish Pour ¾ of the Sauce into a small-to-medium baking dish that comfortably fits the fillets. Place the seasoned Fish into the sauce, gently turning to coat all sides. Leave skin side up and allow to marinate for 20 minutes while you prepare the Aromatics and finish preheating the oven.

Prepare the Aromatics Very thinly slice the Ginger and Red Pepper. Thinly slice the Scallions. Chop the Cilantro leaves and set aside for garnish.

Roast When ready to cook, turn the fillets skin side down. Scatter the Ginger, Red Chill Pepper, and Scallions evenly over the top of the fish. Roast at 400°F for approximately 14 minutes, or until the fish is just cooked through and perfectly tender.

Serve Remove from the oven and serve immediately over Steamed Rice and Vegetables. Spoon all of the pan sauce generously over the Fish, and drizzle any extra Sauce over the Rice and Vegetables. Garnish with Cilantro. Finish with a small drizzle of Wild Honey just before serving — the gentle sweetness enhances the natural richness of the Sea Bass while beautifully balancing the savory aromatic Sauce.

For children, gently break the Fish into chunks with your fingers and remove any bones. Once done, mix the tender Sea Bass into the Rice along with the Aromatics. Add the Vegetables (chopped into small pieces), then pour the remaining Sauce from the Pan over everything.

Notes

Substitutions: Red Snapper, Cod, or Halibut all work beautifully in place of Sea Bass.

White pepper vs. black pepper: White pepper is preferred for Asian-inspired dishes for its subtler, more floral heat - but Black Pepper works too.

Kid-Friendly Option: Gently break the cooked fish into chunks and remove any bones. Mix the tender Sea Bass into the rice along with the aromatics. Add vegetables chopped into small pieces, then pour the remaining pan sauce over everything. Finish with a drizzle of wild honey. A clean, nourishing fish "fried rice."

Alternate Sauce - if you'd like a richer, sweeter, slightly sticky finish, turn the sauce into a simple glaze:

Sweet Tamari Glaze

½ Cup Tamari Soy Sauce
¼ Cup Mirin
1 Tbsp. Toasted Sesame Oil
Juice of 1 Lemon
1 Tbsp. Brown Sugar
1 Tsp. Cornstarch (Whisked with 1 Tbsp. Water to Make a Slurry)

Method
Whisk together Tamari, Mirin, Sesame Oil, Lemon Juice, and Brown Sugar until dissolved.
In a small bowl, mix Cornstarch with 1 Tbsp. Water to create a slurry, then whisk into the Sauce.

Pour ¾ of the Glaze into the Baking Dish and proceed with the recipe as written.

As the Fish roasts, the Sauce will gently thicken and reduce, creating a beautiful sweet, savory glaze that coats the Sea Bass and Aromatics.