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This is the easiest baked Chilean sea bass recipe you will ever make. Fish filets perfectly seasoned then baked until flaky and moist. It’s low-carb, keto-friendly, and cooks in under 20 minutes!
Make this for dinner and serve it with creamy mashed potatoes and green beans almondine for a restaurant-quality meal.
Chilean sea bass is hands down my favorite fish and I cook it at least twice a month. It’s a meaty white fish and when cooked perfectly, it is smooth, buttery, and delicious. It’s so good that all it really needs is salt, pepper, and lemon. More Chilean sea bass recipes you may like is this air fryer honey Chilean sea bass, Chilean sea bass with mango salsa, and this easy pan-seared Chilean sea bass.
Ingredient Notes
- Chilean Sea Bass – I used 1 lb sliced into 2 thick portions. If your local supermarket doesn’t carry Chilean sea bass, feel free to use mahi-mahi, grouper, or red snapper.
- Butter – Unsalted melted butter.
- Salt and Pepper – Kosher salt and fresh black pepper.
- Paprika – Adds color.
- Lemon – Adds so much flavor!
Step-By-Step Instructions
- Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it straight out of the fridge will result in uneven cooking.
- Pat dry the fish with a paper towel and then brush it with melted butter. Season it generously on all sides with salt and pepper. Sprinkle a little paprika on top for color, if desired. Pour the remaining melted butter over each filet.
- Bake for 15 minutes or until the fish reaches an internal temperature of 145 degrees F. How long you cook it really depends on the thickness of each fish fillet.
- Once the fish comes out of the oven, squeeze some lemon juice over the top and enjoy it!
Top Tips
- The thicker the fish filets, the more seasoning it requires. Make sure to season generously on all sides.
- Because Chilean sea bass is expensive and delicate, I recommend avoiding spices that will overpower the fish.
- Don’t overbake it.
- If your fish fillets are on the thinner side, they will cook a lot quicker than thick fish fillets, so keep that in mind.
- Try to use even-sized fish fillets so they cook evenly.
- If using frozen Chilean sea bass, allow it to thaw completely before cooking.
Storage
Have leftovers? Allow them to cool completely then place them in an air-tight container and refrigerate for up to 3 days. To reheat, place it on a baking sheet and cover it with aluminum foil loosely. Warm in the oven for 10-15 minutes at 300 degrees F.
Tried this baked Chilean sea bass recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Baked Chilean Sea Bass
Ingredients
- 1 lb Chilean sea bass , thick slices
- 1/4 tsp paprika , optional
- 2 tbsp unsalted butter , melted
- salt and pepper to taste
- 1 lemon
Instructions
- Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it straight out of the fridge will result in uneven cooking.
- Pat dry the fish with a paper towel and then brush it with melted butter. Season it generously on all sides with salt and pepper. Sprinkle a little paprika on top for color, if desired. Pour the remaining melted butter over each filet.
- Bake for 15 minutes or until the fish reaches an internal temperature of 145 degrees F. How long you cook it really depends on the thickness of each fish fillet.
- Once the fish comes out of the oven, squeeze some lemon juice over the top and enjoy it!
Notes
- The thicker the fish filets, the more seasoning it requires. Make sure to season generously on all sides.
- Because Chilean sea bass is expensive and delicate, I recommend avoiding spices that will overpower the fish.
- Don’t overbake it.
- If your fish fillets are on the thinner side, they will cook a lot quicker than thick fish fillets, so keep that in mind.
- Try to use even-sized fish fillets so they cook evenly.
- If using frozen Chilean sea bass, allow it to thaw completely before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and so quick and easy to make. This is our go to recipe and perfect when having guests.
Tried this recipe with sea bass I caught I caught at Belmar, New Jersey.
Recipe is easy and the fish was delicious.
Thanks for sharing.
That’s my hometown! So glad you enjoyed the recipe.
Followed the recipe and it came out perfect. My filets were a little thicker, so 20 minutes in the oven was good. Simple and delicious!
So glad you enjoyed it, Arlene!