Try this Oven-Baked Chilean Sea Bass. It's elegant, flavorful, and simple to make in under 25 minutes! With a simple blend of lemon, garlic, butter, and a herb seasoning mixture, this dish is both healthy and delicious. Perfect for both weeknight dinners and dinner parties.
This flaky white fish with a rich flavor and buttery texture may seem like something you only order at restaurants, but not anymore! This recipe is incredibly easy to make in your home kitchen.
Oven-baking sea bass is our preferred cooking method. Since sea bass can be a more expensive fish saved for special occasions, it's important to get it right! With our tips and tricks, this recipe is foolproof, so you'll wind up with a delicious meal every time.
Looking for more tasty fish and seafood recipes? Try this creamy salmon pasta, this baked cod in tomato sauce, these baked crab legs, this butter poached lobster, or this lobster ravioli sauce!
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❤️Why we love this recipe
- Delicious recipe - Chilean Sea Bass is a delicious and delicate fish with a flaky texture, and a buttery, mild flavor. The lemon, garlic, and herb marinade used in this recipe pairs perfectly with the natural flavors of the sea bass.
- Quick & easy - The recipe needs less than 5 minutes of prep work, and under 15 minutes of bake time, making it a great option for both weeknight dinners, or entertaining guests.
- Simple ingredients - Everything needed to make this recipe can be found in your pantry, in your fridge, or at your local grocery store.
- Foolproof method - Oven-baking is the best way to ensure the fish is cooked evenly. No need to worry about constantly monitoring it, flipping it, or oil splattering everywhere.
- Healthy - This recipe is made with sustainable Chilean sea bass, and is naturally gluten free, low in carbs, and can be made dairy free as well.
🧈Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Chilean sea bass fillets - Fresh fish or frozen and thawed are fine.
- Kosher salt & black pepper
- Seasoning blend - A mixture of Italian seasoning, oregano, and red pepper flakes.
- Garlic - Freshly minced.
- Olive oil & unsalted butter - We use a mixture of both for an incredible flavor and silky texture. You can use one or the other as well. Avocado oil will also work.
- Lemon - We use fresh lemon juice, zest, and lemon slices to top the fillets.
- Fresh parsley & oregano - Optional, for garnish.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Different herbs. Swap out the herbs for your favorites, like basil, dill, thyme, rosemary, cilantro or tarragon.
- Spicy. Add a sprinkle of cayenne pepper or more red pepper flakes for a spicier kick.
- Smoky. Add a sprinkle of smoked paprika for a slightly smoky flavor.
- Different citrus. Try using lime or orange juice instead of lemon.
- Add veggies. You could add some thinly sliced onions, bell peppers, or halved cherry tomatoes to the baking dish for a quick and easy one pan meal!
- Dairy-free. Simply swap the butter for olive oil.
🔪Prep work
- Preheat the oven to 400°F.
- Prepare a baking dish or baking sheet with parchment paper.
- Mince the garlic.
- Pat the sea bass fillets off with paper towels to soak up any excess moisture.
- Measure out all remaining ingredients.
📋Instructions
In a small dish, combine salt, pepper, oregano, Italian seasoning, and red pepper flakes. (Image 1)
In a small bowl, combine melted butter, olive oil, minced garlic, lemon zest, and lemon juice. (Image 2)
Pour the melted butter mixture over top of the sea bass fillets, then season well with the seasoning mixture on all sides. (Image 3)
Place fish skin side down on the baking sheet. Pour any remaining garlic butter sauce over top of the fish. Place lemon slices on top of the seasoned flesh side. (Image 4)
Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and you can flake the white flesh with a fork, or the internal temperature reaches 145°F with an instant read thermometer. (affiliate link) (Image 5)
Allow the fish to rest for a few minutes on the baking sheet, then gently, using a fish spatula, transfer the fillets to plates, and spoon over any excess butter sauce.
Serve with lemon wedges, fresh herbs, a glass of white wine, and your favorite sides. We like serving it with broccoli, air fryer zucchini, a simple spinach and arugula salad, or some air fryer fingerling potatoes. Enjoy!
✨Tips & tricks
- Thaw the sea bass completely before cooking.
- Make sure to dry off the fillets very well to soak up any excess moisture.
- Use parchment paper for easy cleanup.
- Don't overcook the fish, or it will become dry and lose flavor. A meat thermometer is the best way to ensure it's cooked to perfection.
- Let the fish rest for a few minutes after cooking to allow the fish to hold onto some of the moisture and the flavor.
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💭Frequently Asked Questions
Chilean sea bass, also known as Patagonian toothfish, is a type of fish that is found in the southern waters of the Atlantic, Pacific, and Indian Oceans, including around the southern coast of South America, specifically in the waters around Chile and Argentina.
It is a deep-water fish that can grow up to 7 feet in length and weigh over 200 pounds. This species of fish has a high-fat content, a rich flavor, and a delicate, flaky texture.
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in the oven or microwave.
Do not freeze, or the texture will become mushy upon reheating.
The best way to defrost Chilean Sea Bass is to transfer it from the freezer to the refrigerator and let it thaw overnight on a plate.
If you're in a hurry, you can also place it in a sealed plastic bag and submerge it in cold water for a few hours, changing the water every 20-30 minutes or so.
More Recipes To Consider
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📖 Recipe
Chilean Sea Bass Recipe
Equipment
- baking sheet (we like using a smaller size)
- parchment paper
Ingredients
- 1 pound Chilean sea bass fillets
- 1.5 teaspoons kosher salt
- 1 teaspoon oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional and to taste)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium lemon, zest (zest of 1 lemon)
- 1 medium lemon, juice (juice of 1 lemon)
- 4 cloves garlic, minced
- lemon slices to top the fillets
- oregano & parsley to garnish
Instructions
- Preheat the oven to 400°F. Prepare a baking sheet with parchment paper. Dry off the sea bass fillets very well with paper towels.
- In a small bowl, combine 1.5 teaspoons of kosher salt, 1 teaspoon of oregano, ½ teaspoon of Italian seasoning, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes. Sprinkle the seasoning mixture all over the sea bass fillets, and make sure everything is covered.
- In another small bowl, melt butter. Add minced garlic, lemon juice, lemon zest, and olive oil and mix to combine. Pour the butter mixture over top of the sea bass fillets.
- Transfer the Chilean sea bass to the prepared baking sheet. Place lemon slices over top of the fillets. Bake for 12-15 minutes, until the internal temperature reaches 145°F and the fish can be flaked with a fork. Set aside for a few minutes to let the fish rest after cooking.
- Garnish with fresh parsley, oregano, and lemon slices for garnish. Spoon any butter sauce overtop of the fish. Enjoy!
- Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently in the microwave or oven. Do not freeze.
Notes
- Thaw the sea bass completely before cooking if frozen.
- Make sure to dry off the fillets very well to soak up any excess moisture.
- Use parchment paper for easy cleanup.
- Don't overcook the fish, or it will become dry and lose flavor. A meat thermometer is the best way to ensure it's cooked to perfection.
- Let the fish rest for a few minutes after cooking to allow the fish to hold onto some of the moisture and the flavor.
- Feel free to add or omit seasonings and herbs as you see fit.
- For dairy free, swap the butter with olive oil.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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