Description
This Chilean Sea Bass recipe features tender, flaky fish fillets seasoned with garlic, lemon, and fresh parsley, then baked to perfection with a touch of butter for richness. Ideal for a healthy, gourmet meal, it requires minimal prep and bakes quickly for a deliciously flavorful dish that’s perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 4 Chilean sea bass fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it’s hot and ready for baking the fish.
- Dry Fillets: Pat dry the Chilean sea bass fillets with a paper towel to remove excess moisture, which helps the seasoning stick and promotes even cooking.
- Season Fillets: Season both sides of the fillets evenly with salt and black pepper to enhance the natural flavors of the fish.
- Prepare Garlic Oil: In a small bowl, combine the minced garlic with olive oil, creating a flavorful mixture to rub over the fish.
- Apply Garlic Oil: Rub the garlic and olive oil mixture evenly over each fillet to infuse the fish with aromatic garlic flavor.
- Arrange Fillets: Place the seasoned fillets in a baking dish and top each fillet with a thin slice of lemon for brightness and subtle acidity.
- Add Parsley: Sprinkle chopped fresh parsley over the fillets, adding a fresh herbal note and vibrant color.
- Top with Butter: Cut the butter into small pieces and distribute them atop the fillets to provide richness and help keep the fish moist while baking.
- Bake: Bake the sea bass in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, indicating it’s fully cooked.
- Serve: Serve the Chilean sea bass hot, optionally garnished with extra lemon slices and parsley to enhance presentation and flavor.
Notes
- Ensure the fish fillets are of even thickness for consistent cooking.
- Do not overbake to maintain the moist and flaky texture of the sea bass.
- Use fresh parsley for the best flavor; dried parsley will not provide the same fresh herbal taste.
- Optional: Serve with steamed vegetables or rice for a complete meal.
- Adjust seasoning to taste if necessary, especially when serving with sides.
