Start by preheating your oven to 400°F (200°C). This ensures that your fish cooks evenly and develops a beautiful crust.
Rinse the Chilean sea bass fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper to taste.
In a small skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.
In your oven-safe baking dish, arrange the sea bass fillets skin-side down (if the skin is on). Pour the sautéed garlic and olive oil mixture over the fish, ensuring it’s evenly coated. Place the lemon slices on top of the fillets.
Sprinkle the fresh oregano over the fish, and add small dots of unsalted butter on top of the fillets. This will add richness to the dish as it bakes.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the fish flakes easily with a fork and is opaque in the center.
Once the fish is done, remove it from the oven and drizzle with beurre blanc sauce before serving. This adds a delightful tangy richness that pairs perfectly with the fish.
