Chilean Sea Bass Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my sea bass recipe, what each one does, and substitution options. For measurements, see the recipe card.

Baked Sea Bass:

• Sea Bass Fillets – I highly recommend Chilean sea bass fillets if you can get them, which have higher (healthy) fat content than other types. (The official name is Patagonian toothfish, but who uses that?!) Although other varieties will work, that’s the best sea bass of all.
• Olive Oil – Or avocado oil.
• Lemon Juice – You’ll need zest for the sauce, so grab a fresh lemon rather than bottled.
• Seasoning – I kept it simple to let the delicate flavor of the fish shine: garlic powder (or 2 cloves of minced garlic will work), sea salt, and black pepper.

Beurre Blanc Sauce:

• Unsalted Butter – Cube it into small pieces and keep it cold in the fridge until you’re ready to use it. Cold butter is key for getting the sauce right!
• White Wine Vinegar – This works best for this Chilean sea bass recipe, but if you’re out, apple cider vinegar, white vinegar, or even lemon juice can save the day.
• Dry White Wine – Like Pinot Grigio, Sauvignon Blanc, or even Pinot Blanc. I recommend one you’d like with your dinner, since you’ll have an open bottle, or you can make my chicken saltimbocca with it the next day. If you want to avoid it, swap in more vinegar.
• Shallot – Mince it super fine for the best texture in your sauce. You can sub a few cloves of garlic if you prefer.
• Lemon Zest – Be careful to only get the yellow part, as the white pith is bitter. I love this zester, which is much easier to use than my previous one.
• Heavy Cream – Just a splash makes the sauce creamy. You can substitute half and half (use a little less) for a lighter sauce, or coconut cream for less dairy.
• Sea Salt

How To Cook Sea Bass

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Cook The Chilean Sea Bass:

My baking method is super simple and takes just a few minutes of prep:

1. Mix the “marinade”. Whisk together the olive oil, lemon juice, and garlic powder in a small bowl. I love these little whisks for small amounts like this.
2. Brush onto the fish. Place the sea bass fillets into a large baking dish (I use the biggest one from this set in white) and pat them dry with a paper towel. Brush on the olive oil mixture—don’t worry if a little runs off!

3. Season both sides. Sprinkle with garlic powder, sea salt, and black pepper.
4. Bake until flaky. Cook the sea bass recipe in the oven, until it flakes easily with a fork. (See my tips below for best results!)

Make The Beurre Blanc Sauce:

You can do this while the fish bakes:

1. Simmer the shallots, wine, and vinegar. Combine them in a small saucepan and bring it to a boil, then simmer until it’s reduced to about 2 tablespoons.
2. Add the cream and lemon zest. This will stop the simmering.

3. Emulsify with butter. Turn the heat down low and whisk in the cold butter a few cubes at a time. Finish with a pinch of salt to taste!

Bring It Together:

Serve this baked sea bass recipe with a generous drizzle of beurre blanc. I like to garnish with lemon wedges and fresh parsley!

Recipe Variations

I’ve tried 3 variations on this Chilean sea bass recipe! Try these if you want to change it up:

• Pan sear first – I once tried sea bass at a retreat where the caterer seared it on the stove before baking, and it was incredible! If you like a golden crust, sear the fish in a skillet on the stove over medium heat (1-2 minutes on each side), then bake for about 5 minutes to finish. When I tested this sea bass recipe at home, though, I actually preferred the simplicity and higher moisture of baking it without searing.
• Pesto – Inspired by that restaurant my husband and I love! Bake sea bass like my recipe says, except a few minutes before it’s done, spread a layer of my basil pesto on top and pop back in the oven to finish.
• Lemon butter – If beurre blanc feels too fussy, swap it for my simple lemon butter sauce instead. It’s much easier!

Serving Ideas

Sea bass is definitely “special meal” territory, so I like to serve it with elegant sides. Try these:

• Veggies – Drizzle extra sauce over them! You can roast broccoli or roast zucchini in the oven together with this sea bass recipe (start them first because they take longer than the fish). For my meal above, I air fried asparagus while the fish was cooking, but sautéed eggplant is amazing, too. Finally, I can’t go without mentioning my go-to date night side, green beans almondine.
• Salads – I’m a big fan of pairing this with a tomato cucumber avocado salad, but any of my healthy salad recipes would work beautifully.
• Starches – Serve rice (or cauliflower rice) or air fryer roasted potatoes as a base to soak up the dreamy sauce. An Instant Pot baked potato makes a nice heartier side, too.

More Special Occasion Seafood Recipes

If you like my sea bass recipe, try my other seafood dinners for your next date night:

Pan Seared Halibut

Crab Legs Recipe

Broiled Lobster Tail

Pan Seared Scallops