- 6 6-ounce sea bass fillets
- 1 cup coarsely chopped fresh cilantro
- 1/2 cup whipping cream
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon chopped seeded jalapeño chili
- 1/2 cup plain yogurt
- Preheat oven to 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
- Bake fish until just opaque in center, about 25 minutes.