Oven-Baked Chilean Sea Bass

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This oven baked Chilean sea bass recipe is a simple way to turn a weeknight into a special dinner. Tender fillets are bathed in a bright lemon garlic butter and roasted until flaky and opaque. The dish comes together quickly and makes an elegant centerpiece for a salad or steamed vegetables. Clean flavors and minimal fuss make it perfect for cooks who want great results without a lot of hands on time.

Why This Recipe Is a Great Choice

This recipe shines because it highlights the natural richness of Chilean sea bass with just a few pantry seasonings. Lemon and garlic lift the flavor so the fish never feels heavy. The quick roast keeps the texture silky while the buttery pan sauce adds a glossy finish. It is adaptable for guests or family meals and pairs beautifully with simple sides like roasted asparagus or herbed rice. Minimal ingredients and a short bake time mean less cleanup and more time at the table. The bright lemon slices on top also make a pretty presentation for serving.

Flavor and Texture

Chilean sea bass has a buttery, melt in your mouth texture that holds up to gentle baking. The garlic and lemon cut through the richness and add a refreshing lift. Oregano and Italian seasoning introduce subtle herbal notes without overpowering the fish. A light sprinkle of red pepper flakes gives a faint heat if you like contrast. The pan sauce that forms during baking becomes a silky glaze when spooned over the fillets for a restaurant style finish.

Ingredients

– 1 pound Chilean sea bass fillets
– 1.5 teaspoons kosher salt
– 1 teaspoon oregano
– ½ teaspoon Italian seasoning
– ¼ teaspoon black pepper
– ¼ teaspoon red pepper flakes (optional)
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– Zest of 1 medium lemon
– Juice of ½ medium lemon
– 4 cloves garlic, minced
– Lemon slices for topping
– Fresh oregano and parsley for garnish

Step by Step Instructions

1. Preheat oven to 400°F (200°C).
2. Lightly grease a baking dish with olive oil.
3. In a small bowl, mix melted butter, olive oil, garlic, lemon zest, lemon juice, oregano, Italian seasoning, salt, pepper, and red pepper flakes.
4. Place sea bass fillets in the baking dish and brush with the butter mixture on all sides.
5. Top each fillet with lemon slices.
6. Bake uncovered for 12–15 minutes, or until fish flakes easily with a fork and turns opaque.
7. Remove from oven and spoon pan sauce over fillets.
8. Garnish with fresh parsley and oregano before serving.

Tips for Best Results

Choose fillets that are similar in thickness so they cook evenly. Pat the fish dry before seasoning to help the butter mixture adhere. Use fresh lemon zest for the brightest citrus aroma and squeeze juice just before mixing so it stays lively. Watch the oven closely in the final minutes to avoid overcooking; a fork should meet only gentle resistance. If using frozen fillets, thaw completely and pat dry for the best texture.

Storage and Make Ahead

Cooked sea bass keeps well in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven or covered skillet to avoid drying the fillets. You can prep the butter mixture and zest ahead of time and store it in the fridge for a day to save 10 minutes at cooking time. Avoid freezing cooked fish if you want to preserve the original silky texture.

Final Thought

This oven baked Chilean sea bass is a lovely balance of rich fish and bright citrus that feels elegant without fuss. It is a reliable go to when you want an easy dinner that still impresses. Simple steps and fresh herbs make it both comforting and show stopping.