Roasted Sea Bass with Quick Kimchi

By Marge Perry & David Bonom
This wildly flavorful and beautiful dish (which happens to also be healthful) is as impressive tasting as it is looking.
  • Course: Entrée


  • chopped fresh ginger
  • fish sauce
  • fresh lemon juice
  • garlic cloves
  • ground black pepper
  • Head of Napa cabbage
  • Kimchi:
  • Korean red pepper coarse powder
  • rice vinegar
  • Salt
  • scallions
  • Sea Bass:
  • Sesame Oil
  • sugar
  • toasted sesame seeds
  • whole sea bass


  1. For the kimchi, quarter the cabbage lengthwise then cut across into 2-inch pieces. Transfer to a bowl. Combine the salt and 6 cups of water in a medium saucepan and bring to a boil over high heat. Remove from the heat and let cool 3 minuets. Pour the mixture over the cabbage and let stand, stirring occasionally, until tender, 25 minutes.
  2. Preheat the oven to 500°F. Lightly oil a large rimmed baking sheet.
  3. While the cabbage soaks make the dressing. Combine the garlic, ginger, fish sauce and vinegar in a blender
  4. Rinse the bass under cold water and pat dry with paper towels. Rub both fish, inside and out, with the sesame oil. Combine the lemon juice and fish sauce in a bowl. Rub the mixture over the inside and outside of the fish. Season with the pepper. Sprinkle one-third of the scallions onto the baking sheet and set the fish on top. Sprinkle one-third of the scallions into the cavities of the fish and then sprinkle the tops with the rest.
  5. Roast the bass until the skin is browned and the fish flakes easily with a fork, 22-24 minutes. Remove from the oven and filet fish before serving. Serve with the kimchi and lemon wedges.