Sea bass can be an expensive fish, so it’s perfect for special occasions, like anniversaries, date nights, Mother’s Day, or Valentine’s Day. But you can easily make this same recipe with other types of fish, such as cod or halibut recipes.
What Is Sea Bass?
Sea bass refers to a large family of cold water white fish species that live in the ocean, though not all of them are closely related. Chilean sea bass is not really sea bass at all — its real name is Patagonian toothfish — and comes from South American waters. Most people consider this the best sea bass variety of all.
What Does Sea Bass Taste Like?
Sea bass has a mild, delicate flavor and white flesh that is similar to cod or grouper. It’s buttery, tender, flaky, and doesn’t taste very fishy.
Ingredients & Substitutions
Here I explain the best ingredients for oven baked Chilean sea bass, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For The Sea Bass:
Sea Bass Fillets – I highly recommend Chilean sea bass fillets if you can get them, which have higher (healthy) fat content than other types of sea bass. Choose thicker fillets if you can, as they are less prone to overcooking, and make sure they are similar in thickness, so that they cook at the same rate. The sea bass cook time in this recipe is based on 5-ounce fillets, which is typically the size they come in. Olive Oil – Or avocado oil. Lemon Juice – Use fresh lemon juice for best flavor or bottled for a convenient option. However, you’ll need lemon zest for the sauce, so you might as well get fresh lemons. Garlic Powder – I used garlic powder for this sea bass recipe, but you can also substitute 2 cloves minced fresh garlic instead. Sea Salt (or kosher salt) & Black Pepper
For The Beurre Blanc:
Shallot – Mince the shallot as small as you can for the best sauce texture. White Wine – Use a dry white wine like Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Pinot Blanc. White Wine Vinegar – This is preferred, but in a pinch, you can also use apple cider vinegar, white vinegar, or lemon juice. Heavy Cream – This helps give the sauce a luxurious texture. Lemon Zest – Be careful to only get the yellow part of zest as the white pith is bitter. I really like this zester, which makes it effortless and works so much better than the one I had before. Unsalted Butter – Cut into small teaspoon-sized cubes, then place in the fridge until you’re ready to add it to the recipe. It’s important for it to be cold. Sea Salt (or kosher salt)
How To Cook Sea Bass In The Oven
This section shows how to cook Chilean sea bass (baked), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Make Baked Sea Bass:
Baking this fish is very simple:
Make Beurre Blanc:
You can serve the baked sea bass recipe as is, but I think it’s even better with beurre blanc sauce:
Serve:
Serve the oven baked sea bass recipe with a generous drizzle of beurre blanc sauce. Garnish with lemon wedges and fresh parsley.
Variations
Pan Sear First – I went on a retreat where the caterer seared sea bass on the stove and then transferred to the oven, and it was incredible. I didn’t do that for this sea bass recipe, but if you like a golden crust, just sear the fish in a skillet on the stove over medium heat (1-2 minutes on each side), then transfer to the oven for about 5 minutes to finish cooking. However, I tested this at home and actually preferred the baked sea bass without the searing step. Pesto Sea Bass – Season and bake sea bass following directions of recipe. A few minutes before fish is finished baking, spread a layer of pesto over the fish, and return to oven to finish cooking. Miso Glazed Sea Bass – In a small bowl, mix together miso paste, mirin, coconut aminos, garlic, and ginger and brush over fish before baking. Lemon Butter Sauce – If you want a sauce that’s less finicky than the beurre blanc, try this simple lemon butter sauce instead.
Storage Instructions
Store: If you have leftovers, keep any extra baked sea bass fillets in the refrigerator for 1-2 days. The sauce is best made fresh, as it will split once it cools and will not come back together. Reheat: Reheat this sea bass recipe gently in the oven at 350 degrees F, just until warm. Microwaving is not recommended. Reheating the sauce also isn’t a good idea, as it will separate, though it will still be flavorful and buttery, but no longer creamy. Freeze: Keep the fish without sauce in an airtight container in the freezer for 2-3 months.
What To Serve With Baked Chilean Sea Bass Recipes
All this easy baked sea bass recipe needs is a simple healthy side dish:
Don’t overcook. Use an instant read thermometer, so that you can cook the sea bass just until it reaches 135-140 degrees F. Use a small, light-colored pan for the sauce. I first used a larger, dark saucepan for the sauce, and it didn’t want to emulsify. Gentle heat and a small enough vessel to emulsify is important for beurre blanc, so I recommend this pan which works great. Keep the butter cold. Take it out of the fridge only when you are ready to add it to the sauce. This is important for the sauce to emulsify properly.
More Seafood Recipes For Special Occasions
Now that you know how to cook sea bass, try these other seafood recipes that are perfect for special occasions: Please enter your first name for your account. Your saved recipe will also be sent to your email. If you want to lighten it up, serve each fish fillet with one tablespoon of sauce instead of two.
