Chilean sea bass (also sold as Patagonian toothfish) is prized for its richly marbled, buttery taste and texture. This makes it perfect for stove top or a simple oven bake that highlights its texture. Here’s a one pan, 20 minutes weeknight dinner that feels like a five star restaurant quality meal. You will be making this over and over!
Chilean Sea Bass is one of our favorite fish along with Black Cod. They both have an impeccable buttery texture and richness. But since they’re both on the pricey end, we make sure to create recipes that truly highlight them.
This Chilean Sea Bass Recipe is pan seared with Basil Pesto. Miso Sea Bass is inspired by the Nobu famous Miso Cod and it’s phenomenal! Our classic Black Cod Recipe is so simple and impressive.
Some of our favorite ways to serve these delicate, rich and buttery fish include a sauce. Our no fail Citrus Beurre Blanc is what we used today. Another is Lemon Garlic Butter Sauce which makes fish taste even more buttery and succulent!
As for today’s baked Chilean sea bass, we simply baked it and drenched in Citrus Beurre Blanc. It’s a 5 star high end quality meal that you can make at home!
What is Chilean Sea Bass?
Chilean sea bass (also known as Patagonian toothfish) is a deep water white fish with a high omega 3 content. It has large, luscious flakes when cooked with a rich and buttery texture and taste.
This high fat content makes it almost impossible to dry the fish, yet we recommend not to overcook it. You don’t want to loose the buttery rich texture to overcooking!
Chilean Sea Bass is great when seared, baked or broiled. And it goes so well with sauces like Citrus Beurre Blanc and Lemon Garlic Butter Sauce or even Basil Pesto.
Why you’ll love Baked Chilean Sea Bass
- It’s SO TASTY! The flavors of Citrus Beurre Blanc brighten up the sweet buttery sea bas.
- Ultra buttery texture! The natural fat in the chilean sea bass keeps it moist and gives a silky mouthfeel.
- One pan meal! One baking dish is all you need for the magic to happen.
- Restaurant finish at home! This dish truly is a five star high end restaurant style meal. And you’ll make it at home with minimal effort.
- 20 mins meal, this is one of those quick, and life saving last minute recipes.
- SO EASY and fool proof, just follow the video, step by step and make sure to read the tips below.
- Pairs beautifully with many sauces! A simple Lemon Garlic Butter Sauce or a bright and zesty Citrus Beurre Blanc.
Ingredients You’ll Need
- Chilean sea bass. Use fish fillets, skin on or skin off about 1–1.5″ thick pieces.
- Seasoning. Kosher salt and freshly ground black pepper. You can use a little paprika or
- Lemon. Lemon slices and a squirt of lemon juice at the end.
- Garlic. Garlic sliced at the base of the dish.
- Fresh Herbs. We use fresh oregano, but you can use thyme, fresh parsley, dill or your favorites.
- Butter. Use unsalted butter preferably to control the amount of salt in your fish.
- Olive Oil. Just a teaspoon at the base of the baking dish.
- Sauce options: Beurre blanc, Lemon Garlic Butter Sauce.
How to make Baked Chilean Sea Bass
Prep the Fish
- Use paper towels to pat the fish dry, this allows the fish to cook without being watery. And also by drying the fish, the seasoning will stick best.
- Once the chilean se bass is seasoned, prepare your baking dish.
- Drizzle a teaspoon of olive oil at the bottom of the dish and layer on top the flavorings. Layer lemon slices, garlic slices and the herbs of your choice.
- Now place the seasoned Chilean sea bas filet right on top.
- Finish off with a teaspoon of butter right on top of each fillet.
Bake the Chilean Sea Bass
- Bake the fish in the baking dish for about 20 minutes until it turns opaque.
- If you have an oven thermometer, you’re looking for an internal temperature of 135–140°F.
- The other way you can test it is by using a fork and you’ll aim for a flaky white fish.
- Now for the best part, the sauce! It’s not just a garnish, it’s a flavor booster like no other!
- Take the Citrus Beurre Blanc and drizzle it liberally over the baked and HOT chilean sea bass.
- Let it soak it up and infuse it with flavor.
- Let the fish rest for 3 minutes before removing it form the baking dish.
- Don’t forget to serve the fish filets with extra sauce on the side!
Chilean Sea Bass Recipe Tips
- 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 this Chilean Sea Bass Recipe. Or broil it using this Miso Sea Bass recipe.
- 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 Sauce or the Citrus Beurre Blanc as 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 be Black Cod also known as Sablefish.i
Variations, Sauce & Pairing Suggestions
Troubleshooting (Quick Fixes for Common Mistakes)
- 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.
What temperature should you bake Chilean sea bass?
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.
Do you sear Chilean sea bass before baking?
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.
How long does Chilean sea bass take to cook in the oven?
This depends really on the thickness of the fish, but overall between 15-20 minutes.
What is a good sauce for Chilean sea bass?
Lemon Garlic Butter Sauce and Citrus Beurre Blanc are our favorites!
Can I substitute another fish for Chilean sea bass?
Yes! Out favorite is sablefish which is known as black cod for its similar high fat content. You can also follow the Baked Halibut recipe.
How do I know when Chilean sea bass is done?
The flesh should be opaque and flake easily. To be safe, make sure to use an instant-read thermometer and remove at 130°F.
Baked Fish Recipes
Baked Cod Recipe
Miso Sea Bass
Mediterranean Baked Fish
Halibut
Miso Cod
Baked Salmon With Greek Dressing
Perch
Baked Haddock
Maple Glazed Salmon
Sweet Chili Salmon
Baked Cod Recipe
Baked Chilean Sea bass
This Baked Chilean sea bass (also sold as Patagonian toothfish) is an easy gourmet recipe you will devours! Chilean sea bass is prized for its richly marbled, buttery taste and texture. This makes it perfect for stove top or a simple oven bake that highlights its texture. Here's a one pan, 20 minutes weeknight dinner that feels like a five star restaurant quality meal. You will be making this over and over!
Ingredients
- 2 chilean sea bass fillets, skin on or off, thawed if frozen
- 1/2 teaspoon salt and pepper or to taste
- 1 teaspoon olive oil
- 2 garlic cloves thinly sliced
- 4 lemon slices
- 2 tablespoons fresh oregano or any herb
- 2 teaspoons butter unsalted is best
- 1/4 cup beurre blanc sauce
Instructions
-
Preheat the oven to 425 degrees F.
-
Use paper towels to pat the fish dry, this allows the fish to cook without being watery. And also by drying the fish, the seasoning will stick best.
-
Once the chilean se bass is seasoned, prepare your baking dish.
-
Drizzle a teaspoon of olive oil at the bottom of the dish and layer on top the flavorings. Layer lemon slices, garlic slices and the herbs of your choice.
-
Now place the seasoned Chilean sea bas filet right on top.
-
Finish off with a teaspoon of butter right on top of each fillet.
-
Bake the fish in the baking dish for about 20 minutes until it turns opaque.
-
If you have an oven thermometer, you're looking for an internal temperature of 135–140°F.
-
The other way you can test it is by using a fork and you'll aim for a flaky white fish.
-
Now for the best part, the sauce! It's not just a garnish, it's a flavor booster like no other!
-
Take the Citrus Beurre Blanc and drizzle it liberally over the baked and HOT chilean sea bass.
-
Let it soak it up and infuse it with flavor.
-
Let the fish rest for 3 minutes before removing it form the baking dish.
-
Don’t forget to serve the fish filets with extra sauce on the side!
Recipe Video
Recipe Notes
Chilean Sea Bass Recipe Tips
- 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 this Chilean Sea Bass Recipe. Or broil it using this Miso Sea Bass recipe.
- 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 Sauce or the Citrus Beurre Blanc as 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 be Black Cod also known as Sablefish.i
Variations, Sauce & Pairing Suggestions
Troubleshooting (quick fixes for common mistakes)
- 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.
What temperature should you bake Chilean sea bass?
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.
Do you sear Chilean sea bass before baking?
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.
How long does Chilean sea bass take to cook in the oven?
This depends really on the thickness of the fish, but overall between 15-20 minutes.
What is a good sauce for Chilean sea bass?
Lemon Garlic Butter Sauce and Citrus Beurre Blanc are our favorites!
Can I substitute another fish for Chilean sea bass?
Yes! Out favorite is sablefish which is known as black cod for its similar high fat content. You can also follow the Baked Halibut recipe.
How do I know when Chilean sea bass is done?
The flesh should be opaque and flake easily. To be safe, make sure to use an instant-read thermometer and remove at 130°F.
Leave a Reply