Baked Chilean Sea Bass Recipe

1. Preheat and pat fish

Preheat the oven to 200°C (400°F). Pat the sea bass fillets dry with paper towels to remove excess moisture so they brown and hold a sauce.

2. Season fillets

Place the fillets on a plate. Evenly sprinkle kosher salt (about 1/2 tsp per fillet if four pieces), black pepper, smoked paprika and garlic powder over both sides, pressing lightly so the seasonings adhere.

3. If using vegetables, toss cherry tomatoes, sliced zucchini, and shallot with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper in a bowl. Spread them in an even layer in a shallow roasting dish or rimmed baking sheet to form a bed for the fish. This takes heat off the bottom of the fillets and adds flavor.

4. Make basting butter

In a small saucepan over low heat, melt the unsalted butter with 1.5 tablespoons olive oil. Add the minced capers (or whole drained capers), honey, lemon zest and white wine. Bring to a gentle simmer for 1–2 minutes to marry flavors and slightly reduce the wine (do not boil). Remove from heat and stir in lemon juice and chopped parsley. Reserve about 2 tablespoons of the sauce for finishing.

5. Sear (optional) and baste

Heat a large ovenproof skillet over medium-high heat and add 1.5 tablespoons olive oil. When shimmering, add the fillets presentation-side down (seared side will be the top). Sear 1–2 minutes until a light golden crust forms. If you used a vegetable bed, place the fillets on top of the vegetables instead of searing. Spoon the warm butter-wine sauce over each fillet to coat the top.

6. If you did not sear, place seasoned fillets directly on the vegetable bed or a lightly oiled baking dish and spoon the sauce over them.

7. Bake

Transfer the skillet or baking dish to the preheated oven. Bake at 200°C (400°F) until the fish is opaque and flakes easily with a fork. For 1–1.5 inch thick fillets this will be about 10–12 minutes; for thicker fillets (up to 2 inches) allow 12–16 minutes. Begin checking at the shorter time to avoid overcooking. Internal temperature should reach about 60–63°C (140–145°F) for moist, flaky fish.

8. Finish and garnish

Remove the fish from the oven and spoon the reserved 2 tablespoons of sauce over each fillet. Let rest 2 minutes. Sprinkle with the remaining chopped parsley and microgreens if using. Serve with lemon wedges alongside.