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Homemade Baked Chilean Sea Bass photo

Baked Chilean Sea Bass

This Baked Chilean Sea Bass is a showstopper! Tender, flaky fish enhanced with garlic, lemon, and a rich beurre blanc sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 2 fillets Chilean sea bass thawed if frozen
  • 1/2 teaspoon salt and pepper adjust to taste
  • 1 teaspoon olive oil
  • 2 cloves garlic thinly sliced
  • 4 slices lemon
  • 2 tablespoons fresh oregano or any herb you love
  • 2 teaspoons unsalted butter for a creamy finish
  • 1/4 cup beurre blanc sauce velvety sauce

Equipment

  • Baking dish
  • Knife
  • Cutting board
  • Oven
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C) for that perfect flaky texture.
  2. Lightly grease your baking dish with olive oil to prevent sticking.
  3. Pat the Chilean sea bass fillets dry and season both sides with salt and pepper.
  4. Place the seasoned fillets in the baking dish, scatter garlic over the fish, and top with lemon slices and fresh oregano.
  5. Dot the fillets with small pieces of unsalted butter for moisture and richness.
  6. Bake in the preheated oven for about 15-20 minutes, until the fish is opaque and flakes easily.
  7. While the fish is baking, prepare the beurre blanc sauce in a small saucepan.
  8. Carefully remove the fish from the oven, drizzle with beurre blanc sauce, and serve immediately.

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in the oven to avoid rubbery fish.
  • Try substituting herbs for different flavor profiles.
  • Use a food thermometer to check for doneness (145°F).