Chilean Sea Bass Recipe
Try this easy and elegant oven-baked Chilean Sea Bass recipe, with a simple lemon, garlic, and herb marinade. Perfect for weeknight dinners or dinner parties. It's healthy, delicious, and simple to make!
Servings: 4 servings
Calories: 271kcal
Equipment
- baking sheet (we like using a smaller size)
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)
- ½ medium lemon, juiced (juice of ½ 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, lemon juice, and herbs as you see fit.
- For dairy free, swap the butter with olive oil.
Nutrition
Calories: 271kcal | Carbohydrates: 2g | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 931mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 454IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.4mg