Name: Baked Chilean Sea Bass Recipe: Buttery, Flaky
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 Chilean sea bass fillets; 2 tbsp olive oil; 2 tbsp butter (melted); 3 cloves garlic (minced); Lemon zest + juice; Paprika (thyme, salt, pepper)

Introduction

Table of Contents

Baked Chilean Sea Bass is pure luxury on a plate: silky, buttery-rich fish with a delicate flake, seasoned simply and baked to moist perfection with a crispy herb crust. Minimal ingredients, 20 minutes—this is the elegant dinner that tastes like fine dining without the fuss. Presented on a white ceramic plate with lemon wedges and a light pan sauce, optionally garnished with fresh herbs, this Baked Chilean Sea Bass offers golden top and pure melt-in-your-mouth indulgence that makes date nights or holidays feel special.

Ingredients

For the Baked Chilean Sea Bass (serves 4): • 4 Chilean sea bass fillets (6–8 oz each, skin-on or skinless)
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp paprika (sweet or smoked)
• 1 tsp dried thyme or oregano
• Optional: ½ cup panko breadcrumbs + 2 tbsp chopped parsley for crunchy topping

For Serving: • Lemon wedges, fresh parsley, simple pan sauce (white wine + butter)

Step-by-Step Process

Preheat & prep
Preheat oven to 400°F. Line a baking sheet with parchment or lightly oil it.
Dry the fish
Pat sea bass fillets completely dry with paper towels—crisp top starts here.
Make seasoning paste
In a small bowl, mix olive oil, melted butter, garlic, lemon zest, lemon juice, salt, pepper, paprika, and thyme.
Season the fish
Place fillets on the prepared sheet. Brush generously with seasoning paste on top and sides.
Add crunchy topping (optional)
Mix panko with parsley and a drizzle of oil. Press lightly onto tops.
Bake
Bake 12–18 minutes (depending on thickness) until the fish flakes easily and the internal temperature reaches 135–140°F (carry-over to 145°F while resting). Broil for the last 2 minutes for a golden top if needed.
Rest & serve
Rest 5 minutes—juices redistribute. Serve with lemon wedges.

Tips for Perfect Baked Chilean Sea Bass

• Pat dry thoroughly—crisp exterior
• Don’t overcook—sea bass turns rubbery fast (135°F pull)
• Skin-on—holds together better
• High heat first—locks in juices
• Fresh fish—mild, sweet flavor shines
• Lemon butter baste halfway for extra richness

Variations and Customization

• Miso Glazed: miso paste + mirin + sake brush
• Herb Crusted: fresh herbs + breadcrumbs
• Mediterranean: tomatoes, olives, capers
• Spicy: chili flakes + lime
• Pan-Seared: sear skin-side first, finish in oven
• Low-Carb: as-is (keto-friendly)

Storage and Serving Tips

• Best fresh—peak texture
• Reheat 275°F 10–15 minutes gently
• Fridge up to 2 days
• Freeze cooked up to 2 months—thaw overnight
• Quick refresh: sear 1 minute per side
• Serve with risotto, asparagus, or simple salad

Nutritional Information

Based on 4 servings:
• Calories: 380 kcal
• Protein: 42g
• Total Fat: 22g (Saturated 8g)

FAQ

1. Is Chilean sea bass sustainable?
Look for MSC-certified Patagonian toothfish.

2. My fish dried—what happened?
Overcooked. Use a thermometer next time.

3. Frozen, ok?
Yes—thaw fully in fridge and pat very dry.

4. No butter?
All olive oil works.

5. Best sides?
Risotto, roasted veggies, or lemon orzo.

Conclusion

This Baked Chilean Sea Bass is pure seafood luxury—buttery, flaky, and so easy it feels like cheating. One bite and suddenly weeknight dinner feels elegant, date night feels special, and everyone’s asking, “How is fish this good?” Keep fillets in the freezer, and you’re always 20 minutes away from the elegant entrée that turns ordinary meals into something quietly extraordinary.