Recipe by Renee Muller

Chilean Sea Bass Surprise with Roasted Beet Puree

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Parve Parve
Medium Medium
4 Servings


- Sesame
1 Hour, 30 Minutes


For the Fish

  • juice of 2 lemons

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons Bartenura Balsamic Vinegar

  • 1 teaspoon basil, freshly chopped

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 4 fillets Chilean sea bass

  • leek, for garnish (dark green part)

Beet Puree

  • 1/4 teaspoon pepper

  • 1 tablespoon mustard

  • 1 clove garlic, chopped or 1 cube Gefen Frozen Garlic

  • 1/3 cup oil

Rosemary Butternut Squash

  • 1 small butternut squash, cubed

  • 1 teaspoon oil

  • 1 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 teaspoon fresh rosemary, chopped


For the Fish


Combine lemon juice, oil, vinegar, basil, and spices in a resealable plastic bag. Add sea bass and marinate for half an hour or overnight.


Preheat oven to 400 degrees Fahrenheit. Soak four cedar wraps (see note) in water for 20 minutes. You can cut down the cedars a bit; you want to make sure some of the fish sticks out on both ends.


Position a washed and dried leek stalk at the center of each cedar wrap, then place the fish on top of it. Wrap cedar around the fish and tie.


Place on a baking sheet and bake uncovered for 13 minutes. Fish can be served hot or at room temperature. (Fish can stand at room temperature for up to two hours, easily. Do not rewarm.)


True Fire makes cedar wraps. They can be found in most fish stores.

For the Beet Puree


Preheat oven to 375 degrees Fahrenheit.


Wrap each beet in heavy-duty silver foil. Place beets in a pan and roast in oven for 1 hour and 15 minutes. Check if beets are cooked through by piercing with a fork. If still hard, return to oven for a little bit longer.


Let beets cool. Unwrap foil, peel beets, and cut into chunks. Place in the bowl of a food processor fitted with the knife blade.


Add the rest of the ingredients. Puree until smooth, scraping down the sides if necessary. Add one tablespoon of water. Pulse. Check consistency and add a second tablespoon of water, if desired. Refrigerate until ready to use. Reheat, or bring to room temperature before serving.


Yields about two cups.

For the Rosemary Butternut Squash


Preheat oven to 400 degrees Fahrenheit.


Toss all ingredients and arrange on a lined baking sheet. Roast for 20-30 minutes, stirring once or twice throughout, until squash is fork-tender.


To Prepare for Yom Tov: Prepare up to three days before and roast only 20 minutes. On Yom Tov, continue roasting (oven does not need to be specifically on 400 degrees Fahrenheit) until fork-tender.
Chilean Sea Bass Surprise with Roasted Beet Puree

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