Baked Chilean Sea Bass
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!
Servings: 2
Calories: 477kcal
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
Calories: 477kcal | Carbohydrates: 5g | Protein: 27g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 114mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 938IU | Vitamin C: 29mg | Calcium: 18mg | Iron: 1mg