Buttery Garlic Herb Baked Chilean Sea Bass

This Baked Chilean Sea Bass Recipe turns one of the most luxurious fish into a simple but spectacular dinner that feels like a $60 restaurant entrée. The buttery, flaky texture of Chilean sea bass paired with a bright garlic herb sauce creates magic in just 20 minutes.

I develop seafood recipes for a living, so I've baked more flaky white fish fillets than I can count. All this practice means I've perfected this technique that ensures this famously expensive fish delivers maximum flavor with minimal effort. This foolproof method will make you feel like a seafood pro, even if you've never cooked fish at home before.

For more fancy-but-foolproof-fish, try my French-Style Chilean Sea Bass or Air Fryer Miso Sea Bass.

Ingredients for Baked Chilean Sea Bass Recipe:

Before we get into the step by step instructions, a few notes about the ingredients:

• Fish: The star of this show is Chilean sea bass, known for its buttery texture and rich flavor. If you can't find it, you can substitute with halibut or black cod (sablefish).
• Herbs: Fresh dill is my favorite option for this dish. Substitute basil, chives or flat-leaf parsley, if you need options.
• Asparagus: Make it a sheet-pan dinner by adding fresh asparagus spears or thin green beans to your baking sheet, dousing everything in that garlic herb dijon sauce.

Full ingredient list and measurements included in the printable recipe card below.

How to Make Easy Baked Chilean Sea Bass

Step 1: Prep Fish 

Preheat oven. Dry fillets thoroughly with paper towels (this is key for Chilean sea bass since it's naturally oily). Place fillets on a baking sheet covered with foil, or with a drizzle of oil. Add trimmed asparagus or thin green beans to the pan.

Step 2: Make Garlic Dijon Herb Sauce 

Melt butter with sliced garlic in microwave. Add mustard, lemon juice, salt, pepper and fresh dill.

Pour sauce over the sea bass and asparagus. Add lemon slices around pan.

Step 3: Bake and Serve 

Bake until fish is cooked through and flaky (about 140 degrees internal temperature). Serve with more fresh herbs and lemon slices, for garnish.

Why Chilean Sea Bass is Worth the Splurge

Chilean sea bass (actually Patagonian toothfish) isn't really a bass at all, but it's become famous for its buttery, melt-in-your-mouth texture. With its high oil content, it's really difficult to overcook, making it perfect for seafood beginners.

How Do I Know When My Chilean Sea Bass is Done? 

Chilean sea bass is done when it reaches an internal temperature of 140 degrees, but don't worry if you don't have a thermometer. The fish should flake easily with a fork but still look moist and slightly translucent in the center. Unlike other fish, sea bass has enough fat that it won't dry out quickly, making it perfect for beginners. If you're uncertain, it's better to slightly undercook than overcook...you can always add a minute or two if needed.

Where Can I Find Good Chilean Sea Bass and What Should I Look For? 

Look for Chilean sea bass at seafood markets or well-stocked grocery stores like Whole Foods. The fillets should have a pearly white color with no browning or grayish tint. Frozen sea bass is an excellent option as it's often flash-frozen at sea, preserving quality.

Pro tip: I made this recipe using fish from Sizzlefish that was delivered to my doorstep on my last trip to visit family in the US. It was fantastic - I can't recommend this company and their delicious seafood highly enough.

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