Herb-steamed Chilean Sea Bass

Description
This recipe yields 4 servings.

Ingredients

 * ¾ lb Chilean sea bass fillet
 * salt and ground black pepper
 * 3 tbsp chopped tarragon, dill and flat-leaf parsley
 * 1 sprig tarragon, dill and flat-leaf parsley for garnish

Directions

 * 1) Cut the sea bass in half horizontally.
 * 2) Season the inside with salt and pepper and fill the center with the chopped herbs.
 * 3) Reassemble the sea bass and season the outside with salt and pepper to taste.
 * 4) Wrap in plastic wrap.
 * 5) Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
 * 6) To assemble: remove the plastic wrap.
 * 7) Use a very sharp knife to cut the fish into eight 2-inch wedges.
 * 8) Choose a flat, colorful plate to set off the dramatic form of the fish.
 * 9) Stand one wedge on its end and show the herb filling of the other.
 * 10) Garnish with fresh herbs.