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 to 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 butter, 3 tablespoons freshly squeezed lemon juice, 2 tablespoons capers, 2 garlic cloves, 1 ½ teaspoons dried dill, ½ teaspoon salt, ¼ teaspoon 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.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of fish. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.