Recipe - Herb-Steamed Chilean Sea Bass

Three fourths pound Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoon Chopped tarragon; dill and
flatleaf
; parsley
1 Sprigs tarragon; dill and
flatleaf
; parsley for garnish

Cut the sea bass in half horizontally. Season the inside with salt and
pepper and fill the center with the chopped herbs. Reassemble the sea bass
and season the outside with salt and pepper to taste. Wrap in plastic wrap.

Steam the sea bass in an 8inch, flatbottomed steamer, covered, for 6
minutes, or until it is barely opaque.

To assemble: Remove the plastic wrap. Use a very sharp knife to cut the
fish into eight 2inch wedges. Choose a flat, colorful plate to set off the
dramatic form of the fish. Stand one wedge on its end and show the herb
filling of the other. Garnish with fresh herbs.

Yield: 4 bento