Cooking Sea Bass In Oven

Nutrition Facts (per serving)
456	Calories
25g	Fat
18g	Carbs
43g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	456
% Daily Value*
Total Fat 25g	32%
Saturated Fat 13g	66%
Cholesterol 140mg	47%
Sodium 1265mg	55%
Total Carbohydrate 18g	7%
Dietary Fiber 5g	19%
Total Sugars 5g
Protein 43g
Vitamin C 91mg	454%
Calcium 83mg	6%
Iron 2mg	11%
Potassium 847mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chilean sea bass is white fish rich in omega-3 fatty acids with a unique large-flake texture and a mild flavor. Healthy fat makes the fish a little easier to cook because it won't toughen up like other fillets if it is a bit overcooked.

Chilean sea bass is a deep water fish also known by the less attractive name "toothfish," and is caught in ocean waters around Antarctica. Most Chilean sea bass is managed responsibly, but there are still some areas where it is overfished. If unsure, ask the seller if they know whether or not the fish was legally caught. The demand and resulting overfishing mean that Chilean sea bass tends to be relatively expensive, but its mild flavor and delicious texture make it worth the price.

This recipe includes a silky lemon and shallot buerre blanc sauce, which flavors the sea bass beautifully. Feel free to serve the fish plain if you like or use another type of sauce. A simple lemon and butter sauce is another good option, or drizzle the fish with a Parmesan cream sauce. Serve Chilean sea bass with pea puree, potatoes, or buttered rice or pasta to soak up the sauce.

Click Play to See This Baked Chilean Sea Bass Recipe Come Together

"Both the sea bass and beurre blanc are packed with flavor! It can be an amazingly quick dinner and the sauce doesn't overpower the fish at all. Making a beurre blanc can be tricky, but if you follow this recipe step by step, it comes out perfectly!" —Tara Omidvar

For the Fish:

Olive oil, for the pan
4 Chilean sea bass fillets (about 6 ounces each)
Kosher salt, to taste
Black pepper, to taste
Creole seasoning (or seasoned salt), to taste

For the Lemon Buerre Blanc:

1/4 cup dry white wine
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons minced shallots
1 tablespoon lemon juice, or more to taste
1 teaspoon lemon zest
1 tablespoon heavy cream
6 tablespoons cold butter, cut into 1-inch pieces
Lemon wedges, for garnish

Gather the ingredients.

The Spruce / Julia Hartbeck
Preheat the oven to 425 F. Oil a broiler pan and rack or baking pan with olive oil.

The Spruce / Julia Hartbeck
Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.

The Spruce / Julia Hartbeck
Place the Chilean sea bass on the oiled broiler rack, skin-side down.

The Spruce / Julia Hartbeck
Bake the fish fillets at 425 F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145 F on an instant-read thermometer inserted into the center of a fillet.

The Spruce / Julia Hartbeck
While the fish is baking, prepare the lemon buerre blanc sauce.

The Spruce / Julia Hartbeck
In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.

The Spruce / Julia Hartbeck
Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.

The Spruce / Julia Hartbeck
Add the lemon juice, zest, and heavy cream.

The Spruce / Julia Hartbeck
Remove the pan from the heat and whisk in 1 piece of the butter.

The Spruce / Julia Hartbeck
Set it back over low heat and continue whisking until the butter has almost melted.

The Spruce / Julia Hartbeck
Continue with the remaining pieces of butter until all are incorporated.

The Spruce / Julia Hartbeck
Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80 F but no hotter than about 135 F—until serving time.

The Spruce / Julia Hartbeck
Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc.

The Spruce / Julia Hartbeck

Tip

If the Creole seasoning is salty, omit the Kosher salt.
If you need to make the sauce ahead of time, keep it warm over very low heat, whisking every so often to keep the emulsion intact.
Make sure to whisk in the butter over very low heat or off the heat if the pan is getting too hot; if the heat is too high, the butter will melt too quickly, and the sauce will not thicken properly.

Recipe Variations

Simply salt and pepper the fish and omit the Creole seasoning for a more delicate flavor.
Finish the sauce with chopped fresh herbs, such as parsley, chives, or dill.
Add some capers to the beurre blanc for a salty, briny flavor.

What Fish Is Similar to Chilean Sea Bass?

The closest fish in flavor and texture to Chilean sea bass is black cod, also known as sablefish. Black cod tends to be less overfished than Chilean sea bass, making it more commonly available.

Is There a Difference Between Sea Bass and Chilean Sea Bass?

If you see "sea bass" on a menu or at a fish market, it's likely referring to black sea bass, often caught in the Western Atlantic. The fish is similar to snapper and is popular served whole. Chilean sea bass is technically not a sea bass, but was labeled as such to increase marketability.

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!