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Lemon Herb Baked Chilean Sea Bass

Close-up of a flaky, white chilean sea bass recipe oven baked fillet topped with a lemon slice and fresh parsley.
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Follow this simple recipe to bake moist and flaky Chilean Sea Bass with a bright lemon herb coating in the oven.

Ingredients

Scale
  • 2 (6 ounce) Chilean Sea Bass fillets, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 2 thin lemon slices (for baking)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a small baking sheet with parchment paper for easy cleanup.
  2. Pat the Chilean Sea Bass fillets dry using paper towels. This step helps the seasoning adhere and promotes better texture.
  3. In a small bowl, whisk together the olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper.
  4. Place the sea bass fillets on the prepared baking sheet. Brush the lemon herb mixture evenly over the top of each fillet.
  5. Place one thin lemon slice on top of each seasoned fillet.
  6. Bake for 12 to 15 minutes. The exact time depends on the thickness of your fish.
  7. Check for doneness: The fish is done when it flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit.
  8. Remove from the oven, garnish with fresh chopped parsley, and serve immediately.

Notes

  • For a one-pan meal, you can add asparagus spears tossed with a little olive oil and salt to the baking sheet alongside the fish for the last 10 minutes of cooking.
  • Do not overcook the sea bass; it dries out quickly. Start checking for flakiness around the 12-minute mark.
  • If you prefer a richer flavor, substitute melted butter for the olive oil in the seasoning mixture.

Nutrition

Find it online: https://blissbatter.com/chilean-sea-bass-recipe-oven-baked/