This easy baked Chilean sea bass melts right in your mouth. Plus, it’s ready in less than 30 minutes with a special buerre blanc sauce to complement!
Why this recipe works
Baked Chilean sea bass is an absolute must-try for anyone new to the game. Keeping the seasonings simple allows both the fish and the accompanying sauces to shine. Honestly, it’s a fish that can speak for itself with its buttery, flakey, and delicate texture but the tangy and velvety buerre blanc we’re pairing it with really takes it over the top! I think you’re going to love this one.
Despite its name, Chilean sea bass is not actually a type of bass; it’s the market name for Patagonian toothfish. It’s a white-fleshed fish known for its delicate texture and perfectly mild flavor. All in all, it’s “Chef’s kiss” and is by far our favorite fish to splurge on every now and then.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – Chilean sea bass is our favorite fish, therefore our filets are pretty big. From 1.25 pounds you could easily get 4 filets instead of 3. Try to cut your filets around the same size so that they cook evenly.
SAUCE – Beurre Blanc sauce usually has a smooth consistency. Chef Antoine has added minced shallots as we love the flavor they add. You can leave them out if you prefer or simply run the sauce through a fine mesh sieve to remove any extra bits and pieces.
How to Make Baked Chilean Sea Bass
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F. Spray a baking sheet with nonstick cooking spray.
- Cut fish into 3 equal filets.
- Brush the fish with well-softened butter.
- Season to taste with Old Bay, garlic salt, and pepper.
- Move filets to baking sheet.
- Bake in preheated oven for 15-20 minutes.
- While the fish is in the oven, prepare the sauce.
For the Buerre Blanc Sauce
- Melt butter in a skillet over medium-high heat.
- Add garlic and shallots and saute for one minute. Add white wine and bring to a boil.
- Whisk in lemon juice and heavy whipping cream and bring back to a boil.
- Sprinkle in flour and whisk frequently until the sauce thickens.
Frequently Asked Questions & Expert Tips
Chilean sea bass should reach an internal temperature of 140F degrees (60C) registered on an instant-read thermometer inserted into the thickest portion of the fish.
Leftover Chilean sea bass can be stored in an air-tight container kept in the refrigerator for up to 3 days. To reheat, warm your oven to 275°F (135°C). Place the fish in a foil covered baking dish with a small splash of water or broth to keep it moist, and heat for about 10-15 minutes or until warmed through.
Serving Suggestions
Serve Chilean sea bass with a side of mashed potatoes, roasted green beans, broccoli, or carrots.
The beurre blanc sauce is optional here, but highly recommended! You can never go wrong with a rich sauce to complement a mild-flavored fish.
More Fish Recipes
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Baked Chilean Sea Bass
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1.25 pounds Chilean sea bass
- 1 Tablespoon unsalted butter well softened
- Old Bay seasoning to taste
- garlic salt to taste
- black pepper to taste
Buerre Blanc Sauce
- 2 Tablespoons butter
- 1 Tablespoon minced garlic
- ¼ cup minced shallots
- ½ cup dry white wine
- 2 Tablespoons lemon juice
- ¼ cup heavy cream
- 2 Tablespoons all purpose flour
Things You’ll Need
Before You Begin
- Chilean sea bass is our favorite fish, therefore our filets are pretty big. From 1.25 pounds you could easily get 4 filets instead of 3. Try to cut/use filets that are around the same size so that they cook evenly.
- Beurre Blanc sauce usually has a smooth consistency. Chef Antoine has added minced shallots as we love the flavor they add. You can leave them out if you prefer or simply run the sauce through a fine mesh sieve to remove any extra bits and pieces.
Instructions
- Preheat oven to 400 F. Spray a baking sheet with nonstick cooking spray.
- Cut fish into 3 equal filets.
- Brush the fish with well softened butter.
- Season to taste with Old Bay, garlic salt, and pepper.
- Move filets to baking sheet.
- Bake in preheated oven for 15-20 minutes.
- While the fish is in the oven, prepare the sauce.
For the Buerre Blanc Sauce
- Melt butter in skillet over medium high heat.
- Add garlic and shallots and saute one minute. Add white wine and bring to a boil.
- Whisk in lemon juice and heavy cream and bring back to a boil.
- Sprinkle in flour and whisk frequently until sauce thickens.
Expert Tips & FAQs
- Chilean sea bass should reach an internal temperature of 140F degrees (60C) registered on an instant-read thermometer inserted into the thickest portion of the fish.
- Leftovers can be stored in an air-tight container kept in the refrigerator for up to 3 days. To reheat, warm your oven to 275°F (135°C). Place the fish in a foil covered baking dish with a small splash of water or broth to keep it moist, and heat for about 10-15 minutes or until warmed through.
Nutrition
Chef Antoine Davis
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