Ingredients
Equipment
Method
Instructions
- Preheat the oven to 425°F (220°C).
- Ensure the 2 Chilean sea bass fillets are thawed if frozen, then pat them dry with paper towels.
- Season both sides of the fillets with the listed 1/2 teaspoon salt and pepper (or to taste).
- Pour the listed 1 teaspoon olive oil into a baking dish and spread it to coat the bottom.
- Arrange the 4 lemon slices in a single layer on the oiled bottom of the dish. Scatter the 2 garlic cloves (thinly sliced) and the 2 tablespoons fresh oregano (or the herb of your choice) over the lemon slices.
- Place the seasoned fillets on top of the lemon/herb/garlic layer (skin-side down if the fillets have skin).
- Place 1 teaspoon butter on top of each fillet (total 2 teaspoons).
- Bake in the preheated oven for about 20 minutes, until the fish is opaque and flakes easily with a fork. If using a thermometer, the internal temperature should read about 135–140°F.
- Remove the dish from the oven and immediately drizzle the listed 1/4 cup beurre blanc sauce over the hot fillets.
- Let the fish rest in the dish for 3 minutes, then transfer to plates and serve with any remaining beurre blanc sauce on the side.
Notes
Pat the fillets dry before seasoning or baking them.
Often other methods of baking chilean sea bass involve pan searing at first. Pan searing created a maillard reaction and rich flavor but we felt it was an unnecessary step.
You can cook chilean sea bass entirely stove top using thisChilean Sea Bass Recipe. Or broil it using thisMiso Sea Bassrecipe.
When baking the fish, make sure to layer the flavors at the baking dish, and finish off with a dab of butter on top. You don't need to add harsh flavoring here, just a mild flavor as the fish has a sweet buttery taste you don't want to dominate.
This recipe pairs well with so many sauces, especially buttery rich sauces.Lemon Garlic Butter Sauceor theCitrus Beurre Blancas we did here.
If the fillets are very thick, you can add an extra 10 minutes of baking time.
Make sure to drench the fish in the sauce as soon as it's out of the oven and still HOT. This maximizes absorption of the butter sauce into the fish.
If you are concerned about availability and sustainability of Chilean Sea bass, there are conflicting articles. A great substitute would beBlack Codalso known as Sablefish.i
Citrus Beurre Blanc
Miso glaze
Lemon Garlic Butter Sauce
Basil Pesto
Fish turned dry:Although unusual because the fish is high in fat, but you most likely over baked it.
Skin stuck to dish:Make sure to layer the lemon slices, herbs and garlic with a teaspoon of olive oil at the bottom of the dish. Also when the fish is out of the oven, let it sit for 3 minutes to rest in the pan before removing.
No brown crust:Make sure you pat dry the fish thoroughly, and you can finish off with 2 minutes of broiling if you want an extra golden crust.
A hot oven of 425°F if great. Depending on the thickness of the fish, you may need to bake them for 15-20 minutes. Use an instant thermometer if you're unsure, and aim for 130 degrees F.
Yes you can have a quick sear (skin side down first) to create color and flavor. However we don't feel it is necessary. You can still achieve great results by baking only.
This depends really on the thickness of the fish, but overall between 15-20 minutes.
Lemon Garlic Butter SauceandCitrus Beurre Blancare our favorites!
Yes! Out favorite is sablefish which is known asblack codfor its similar high fat content. You can also follow the BakedHalibutrecipe.
The flesh should be opaque and flake easily. To be safe, make sure to use an instant-read thermometer and remove at 130°F.
Often other methods of baking chilean sea bass involve pan searing at first. Pan searing created a maillard reaction and rich flavor but we felt it was an unnecessary step.
You can cook chilean sea bass entirely stove top using thisChilean Sea Bass Recipe. Or broil it using thisMiso Sea Bassrecipe.
When baking the fish, make sure to layer the flavors at the baking dish, and finish off with a dab of butter on top. You don't need to add harsh flavoring here, just a mild flavor as the fish has a sweet buttery taste you don't want to dominate.
This recipe pairs well with so many sauces, especially buttery rich sauces.Lemon Garlic Butter Sauceor theCitrus Beurre Blancas we did here.
If the fillets are very thick, you can add an extra 10 minutes of baking time.
Make sure to drench the fish in the sauce as soon as it's out of the oven and still HOT. This maximizes absorption of the butter sauce into the fish.
If you are concerned about availability and sustainability of Chilean Sea bass, there are conflicting articles. A great substitute would beBlack Codalso known as Sablefish.i
Citrus Beurre Blanc
Miso glaze
Lemon Garlic Butter Sauce
Basil Pesto
Fish turned dry:Although unusual because the fish is high in fat, but you most likely over baked it.
Skin stuck to dish:Make sure to layer the lemon slices, herbs and garlic with a teaspoon of olive oil at the bottom of the dish. Also when the fish is out of the oven, let it sit for 3 minutes to rest in the pan before removing.
No brown crust:Make sure you pat dry the fish thoroughly, and you can finish off with 2 minutes of broiling if you want an extra golden crust.
A hot oven of 425°F if great. Depending on the thickness of the fish, you may need to bake them for 15-20 minutes. Use an instant thermometer if you're unsure, and aim for 130 degrees F.
Yes you can have a quick sear (skin side down first) to create color and flavor. However we don't feel it is necessary. You can still achieve great results by baking only.
This depends really on the thickness of the fish, but overall between 15-20 minutes.
Lemon Garlic Butter SauceandCitrus Beurre Blancare our favorites!
Yes! Out favorite is sablefish which is known asblack codfor its similar high fat content. You can also follow the BakedHalibutrecipe.
The flesh should be opaque and flake easily. To be safe, make sure to use an instant-read thermometer and remove at 130°F.