Description
Make restaurant-style Baked Chilean Sea Bass in 20 minutes. Buttery fish with garlic and fresh herbs create a fancy but easy fish dinner!
Ingredients
Units
Scale
- 4 4-ounce Chilean sea bass fillets
- 4 tablespoons butter, melted
- 1 tablespoon fresh dill (plus more for serving)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus one lemon, sliced
- 2 garlic cloves, sliced or minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound fresh asparagus, cleaned and trimmed
Instructions
- Preheat oven to 400 degrees. Dry fish fillets with paper towels. Arrange on a foil-covered sheet pan. Add cleaned, trimmed asparagus around the pan.
- In a microwave safe bowl, add butter and sliced garlic. Heat for 30 seconds, or until the butter is melted. To the butter mixture add Dijon, lemon juice, salt, pepper and dill. Stir well to combine. Pour butter herb sauce over the sea bass and veggies. Add sliced lemon around the pan.
- Bake for 15-18 minutes, or until fish is cooked through and flaky (about 140 degrees internal temperature). Garnish with additional fresh dill and lemon slices.
Notes
- Serving suggestions: Pair with Mediterranean Dill Rice or a bright salad to balance the rich fish. The sheet pan asparagus soaks up the same delicious sauce for an effortless complete meal.
- Storage & reheating: Refrigerate leftovers up to 3 days. Unlike leaner fish, sea bass reheats beautifully—warm gently in a skillet with a splash of stock or butter just until heated through (about 2 minutes).
- Sourcing Chilean Sea Bass: 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.
- Prep Time: 4
- Cook Time: 16
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4
- Calories: 244
- Sugar: 2.3 g
- Sodium: 335.3 mg
- Fat: 14 g
- Carbohydrates: 5.7 g
- Protein: 23.8 g
- Cholesterol: 77 mg