Sea Bass Recipe (20 Minutes!) - Wholesome Yum (2024)

My husband and I keep coming back to the same restaurant for special date nights, because they have the most amazing pesto crusted baked sea bass with a dreamy beurre blanc sauce. After all these years, I decided to try to recreate a homemade baked sea bass recipe. I skipped the pesto crust to keep it simple, but felt that the beurre blanc was a must. In just 20 minutes, you can have this restaurant-quality meal at home — and it’s the best Chilean sea bass recipe I’ve had yet.

Sea bass can be an expensive fish, so it’s perfect for special occasions, like anniversaries, date nights, Mother’s Day, or Valentine’s Day. But you can easily make this same recipe with other types of fish, such as cod or halibut recipes.

What Is Sea Bass?

Sea bass refers to a large family of cold water white fish species that live in the ocean, though not all of them are closely related. Chilean sea bass is not really sea bass at all — its real name is Patagonian toothfish — and comes from South American waters. Most people consider this the best sea bass variety of all.

What Does Sea Bass Taste Like?

Sea bass has a mild, delicate flavor and white flesh that is similar to cod or grouper. It’s buttery, tender, flaky, and doesn’t taste very fishy.

Ingredients & Substitutions

This section explains how to choose the best ingredients for oven baked Chilean sea bass, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

For The 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 of sea bass. Choose thicker fillets if you can, as they are less prone to overcooking, and make sure they are similar in thickness, so that they cook at the same rate. The sea bass cook time in this recipe is based on 5-ounce fillets, which is typically the size they come in.
• Olive Oil – Or avocado oil.
• Lemon Juice – Use fresh lemon juice for best flavor or bottled for a convenient option. However, you’ll need lemon zest for the sauce, so you might as well get fresh lemons.
• Garlic Powder – I used garlic powder for this sea bass recipe, but you can also substitute 2 cloves minced fresh garlic instead.
• Sea Salt (or kosher salt) & Black Pepper

For The Beurre Blanc:

• Shallot – Mince the shallot as small as you can for the best sauce texture.
• White Wine – Use a dry white wine like Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Pinot Blanc.
• White Wine Vinegar – This is preferred, but in a pinch, you can also use apple cider vinegar, white vinegar, or lemon juice.
• Heavy Cream – This helps give the sauce a luxurious texture.
• Lemon Zest – Be careful to only get the yellow part of zest as the white pith is bitter. I really like this zester, which makes it effortless and works so much better than the one I had before.
• Unsalted Butter – Cut into small teaspoon-sized cubes, then place in the fridge until you’re ready to add it to the recipe. It’s important for it to be cold.
• Sea Salt (or kosher salt)

How To Cook Sea Bass In The Oven

This section shows how to cook Chilean sea bass (baked), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Make Baked Sea Bass:

Baking this fish is very simple:

1. Mix fish marinade. In a small bowl, mix together olive oil, lemon juice, and garlic powder. Whisk until combined.
2. Brush. Place the sea bass fillets in a baking dish and pat dry with a paper towel. Brush the fish with the olive oil mixture. (It’s okay if some of the oil runs off.)

3. Season. Sprinkle both sides with garlic powder, sea salt, and black pepper.
4. Bake. To cook sea bass in the oven, bake until it flakes easily with a fork.

Make Beurre Blanc:

You can serve the baked sea bass recipe as is, but I think it’s even better with beurre blanc sauce:

1. Simmer. In a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce until the volume is reduced to 1/4 of the original amount (about 2 tablespoons should be left).
2. Add cream and zest. Stir in heavy cream and lemon zest.

3. Emulsify. Lower heat and whisk in cold butter, a few cubes at a time. Season with salt to taste.

Serve:

Serve the oven baked sea bass recipe with a generous drizzle of beurre blanc sauce. Garnish with lemon wedges and fresh parsley.

Variations

• Pan Sear First – I went on a retreat where the caterer seared sea bass on the stove and then transferred to the oven, and it was incredible. I didn’t do that for this sea bass recipe, but if you like a golden crust, just sear the fish in a skillet on the stove over medium heat (1-2 minutes on each side), then transfer to the oven for about 5 minutes to finish cooking. However, I tested this at home and actually preferred the baked sea bass without the searing step.
• Pesto Sea Bass – Season and bake sea bass following directions of recipe. A few minutes before fish is finished baking, spread a layer of pesto over the fish, and return to oven to finish cooking.
• Miso Glazed Sea Bass – In a small bowl, mix together miso paste, mirin, coconut aminos, garlic, and ginger and brush over fish before baking.
• Lemon Butter Sauce – If you want a sauce that’s less finicky than the beurre blanc, try this simple lemon butter sauce instead.

Storage Instructions

• Store: If you have leftovers, keep any extra baked sea bass fillets in the refrigerator for 1-2 days. The sauce is best made fresh, as it will split once it cools and will not come back together.
• Reheat: Reheat this sea bass recipe gently in the oven at 350 degrees F, just until warm. Microwaving is not recommended. Reheating the sauce also isn’t a good idea, as it will separate, though it will still be flavorful and buttery, but no longer creamy.
• Freeze: Keep the fish without sauce in an airtight container in the freezer for 2-3 months.

What To Serve With Baked Chilean Sea Bass Recipes

All this easy baked sea bass recipe needs is a simple healthy side dish:

More Seafood Recipes For Special Occasions

Now that you know how to cook sea bass, try these other seafood recipes that are perfect for special occasions:

Recipe Card

4.98 from 45 votes☝️ Click stars to rate or click here to leave a review!

Sea Bass Recipe (20 Minutes!)

This easy baked Chilean sea bass recipe is buttery, flaky, tender, and drizzled with a velvety beurre blanc sauce. Ready in 20 minutes!

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

See Also

58 Christmas seafood recipes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

Un-save RecipeSave Recipe Remove Ads

Recipe Video

Like this video? Subscribe to my YouTube cooking channel for healthy recipes!

ReviewPrint

US Customary – Metric

Ingredients

Tap underlined ingredients to see where to get them.

Sea Bass:

• 45-ozChilean sea bass fillets(or other sea bass variety)▢
• 3tbspOlive oil▢
• 1/2tbspLemon juice▢
• 1/2tspGarlic powder▢
• 3/4tspSea salt▢
• 1/4tspBlack pepper▢

Beurre Blanc:

• 1/2mediumShallot(minced)▢
• 1/3cupWhite wine▢
• 1 1/2tbspWhite wine vinegar▢
• 1tbspHeavy cream▢
• 1tspLemon zest▢
• 1/2cupUnsalted butter(cut into small teaspoon-sized cubes, very cold, keep refrigerated until right before using)▢
• 1/4tspSea salt(to taste)▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Baked Sea Bass:

1. Preheat the oven to 400 degrees F (204 degrees C).

2. In a small bowl, whisk together olive oil, lemon juice, and garlic powder.

3. Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.

4. Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.

5. Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer — it's done when it reaches 135 to 140 degrees F.)

Beurre Blanc:

1. Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).

2. Stir in the heavy cream and lemon zest.

3. Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.

4. Season with sea salt to taste.

5. Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Rate recipe

Save Recipe

Related Easy Recipes

• Baked Rainbow Trout Recipe

• Pesto Salmon

• Salmon Marinade

• Grilled Lobster Tail

Recipe Notes

Serving size: 1 baked sea bass fillet with 2 tablespoons beurre blanc

If you want to lighten it up, serve each fish fillet with one tablespoon of sauce instead of two.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories553

Fat52.1g

Protein16.9g

Total Carbs1.8g

Net Carbs1.5g

Fiber0.3g

Sugar0.7g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course:Main Course

Cuisine:French

Keywords:baked Chilean sea bass, baked sea bass, Chilean sea bass recipe, sea bass recipe

Calories: 553 kcal

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Easy Baked Chilean Sea Bass Recipe

Pin It For Later!