Baked Chilean Sea Bass

This baked Chilean sea bass recipe delivers flaky, tender fish with a flavorful topping of basil pesto and charred lemon. Seasoned with olive oil, red pepper flakes, and black pepper, the fish pairs perfectly with grape tomatoes for a light, healthy meal. Quick to prepare, this recipe is ideal for weeknight dinners or special occasions.

Ingredients

• 2 pounds Chilean sea bass (or another white fish fillet, thawed if frozen)
• Extra virgin olive oil
• Kosher salt
• Black pepper
• 1 tsp red pepper flakes or 2 tsp Aleppo pepper
• 1–2 lemons, halved
• ¼ cup basil pesto (homemade or store-bought), plus extra if desired
• 1 cup grape tomatoes, halved (optional)

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Instructions

Step 1: Prepare the Oven and Pan

• Position a rack in the middle of the oven and preheat to 425°F (220°C).
• Lightly oil a large baking pan.

Step 2: Season the Fish

• Place the sea bass in the prepared pan. Drizzle with olive oil and season all over with salt, black pepper, and chili flakes or Aleppo pepper.
• Cover the pan tightly with foil, tenting it so it doesn’t touch the fish.

Step 3: Bake the Fish

• Bake for 12–15 minutes, or until the thickest part of the fish flakes easily with a fork.

Step 4: Char the Lemons

• While the fish is baking, heat a grill pan over medium-high heat.
• Place the lemon halves cut side down and sear until lightly softened and charred, about 2 minutes. Remove from heat.

Step 5: Finish and Serve

• Remove the fish from the oven and uncover. Immediately squeeze one grilled lemon half over the fish.
• Spread basil pesto on top.
• If using, toss grape tomatoes with a pinch of salt and a drizzle of olive oil, then arrange over the fish as a garnish.
• Serve immediately, with remaining lemon halves on the side for extra squeezing.

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Why You’ll Love This Recipe

• Rich, buttery sea bass baked to perfectly flaky texture.
• Quick and easy preparation with minimal ingredients.
• Balanced flavors with basil pesto, lemon, and a hint of spice.
• Elegant enough for weeknight dinners or special occasions.

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Tips

• Use fresh or high-quality thawed fish for the best texture and flavor.
• Tent the foil loosely to avoid touching the fish while baking.
• Char the lemons just before serving for maximum citrus aroma.
• Avoid overbaking—check the thickest part of the fish to ensure it flakes easily.

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Variations and Substitutions

• Fish options: Substitute halibut, cod, or snapper if Chilean sea bass isn’t available.
• Herbs: Use parsley, cilantro, or dill instead of basil pesto.
• Spice adjustment: Reduce or omit chili flakes for a milder dish.
• Vegetable addition: Add asparagus, zucchini, or bell peppers to the pan for a complete one-pan meal.

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FAQs

Q: Can I make this recipe ahead of time?
A: It’s best served fresh, but you can prep the fish and seasoning in advance. Bake just before serving.

Q: How do I know when the fish is done?
A: The fish should flake easily with a fork, and the flesh should be opaque.

Q: Can I use frozen fish?
A: Yes, but thaw it completely before baking to ensure even cooking.

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemons provide the best flavor, but bottled lemon juice can be used in a pinch.

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Serving and Suggestions

• Serve alongside roasted vegetables, rice, or a fresh green salad.
• Drizzle extra pesto or olive oil for added richness.
• Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
• Garnish with additional fresh herbs for a colorful presentation.