This Chilean Sea Bass recipe is simple to follow and results in a wonderfully flavorful that's packed with lemon and dill flavors. Baked Sea bass is perfect for any occasion and pairs well with any side dish!
There are so many ways to prepare a delicious seafood dish, and baking is the easiest and most flavorful! This recipe for baked Chilean sea bass is simple and straightforward, and the results are amazing.
Chilean sea bass is a white fish that's native to the waters of Chile. It's also known as Patagonian toothfish, and it's prized for its delicate flavor and firm texture.
Baking is a great way to cook Chilean sea bass because it helps to preserve the delicate flavor of the fish. When baked, sea bass fillets become light, flakey, and full of flavor from the seasonings used in the dish.
Baked sea bass can be served with any number of side dishes, but some of our favorites include Roasted Asparagus, Brie Mashed Potatoes, Summer Vegetable Couscous, and Instant Pot Brown Rice. This recipe is also delicious with a simple salad of greens and tomatoes.
How To Cook Chilean Sea Bass in the Oven
- Prepare for baking: Preheat the oven to 425°F, and lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
- Prepare the sea bass: Pat the sea bass dry with a paper towel. Layer the fillets in a single layer at the bottom of your prepared baking dish. Set aside while you make the seasoning.
- Assemble the seasoning: In a small bowl, add the melted butter, lemon juice, capers, garlic, dill, salt, and pepper. Stir until fully combined, then pour the butter mixture over the fish.
- Roast in the oven: Bake for 12-15 minutes or until the fish reaches an internal temperature of 145°F and flakes easily. Remove from the oven and serve with your favorite side dishes.
- If you're using frozen sea bass, make sure it's fully thawed and drained to prevent the fish from drying out due to overbaking. It also helps prevent the butter sauce from becoming too watery.
- If you don't have fresh lemon juice, you can use bottled lemon juice for this recipe though the taste may change slightly.
- Place the fish in a single layer to make sure each fillet is properly coated with the butter mixture and bakes properly.
- The safe internal temperature of fish is 145F. Use a kitchen thermometer to ensure proper temperature.
- An electric stove may cook differently than a gas stove. Adjust the cooking time accordingly.
- If you aren’t a fan of tart foods, reduce the amount of lemon, dill, or capers. Another option is to try the butter sauce from our Baked Flounder with Lemon Garlic and Butter instead.
- If you want a bit more color and flavor, try adding some thinly sliced lemon to the top of each filet before baking.
- You could also try this recipe with other white fish like cod, halibut, or tilapia.
- Top with fresh herbs such as parsley, chives, or basil for extra flavor.
- Give it a kick of spice by adding cayenne pepper, red chili flakes, or paprika to the butter mixture.
Storing: This recipe can be stored in the fridge for up to two days after it’s been cooked. Store in an airtight container.
Freezing: We don't recommend freezing this fish once it's been cooked.
Reheating: The best way to reheat this recipe is in the oven at a low temperature until warmed through. You can also reheat on the stovetop over low heat, being careful not to overcook or dry out the fish.
Recipe Card with Ingredient Amounts and Instructions
- 1 ½ - 2 pounds Chilean sea bass
- 6 tablespoons unsalted butter, melted
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons capers, drained (optional)
- 2 garlic cloves, finely minced
- 1 ½ teaspoon(s) dill weed, dried
- ½ teaspoon(s) kosher salt, or to taste
- ¼ teaspoon(s) ground black pepper, or to taste
- Preheat the oven to 425°F, and lightly spray a 9x13-inch baking dish with cooking spray.
- Place the sea bass filets into the baking in an even layer. Set aside.1 ½ - 2 pounds Chilean sea bass
- In a small bowl, combine the butter, lemon juice, capers, garlic, dill, salt and pepper. Pour the butter mixture over the fish.6 tablespoons unsalted butter3 tablespoons lemon juice2 tablespoons capers2 garlic cloves1 ½ teaspoon(s) dill weed½ teaspoon(s) kosher salt¼ teaspoon(s) ground black pepper
- Bake for 12-15 minutes or until the fish reaches an internal temperature of 145°F and flakes easily.
- Serve hot with a side of steamed asparagus, rice pilaf, or roasted broccoli. See post for storage options.