Baked Chilean Sea Bass with Basil Pesto Recipe

If you’re looking for a deliciously simple yet elegant fish dish, you’re going to love this Baked Chilean Sea Bass with Basil Pesto Recipe. It’s one of those meals that feels like a special occasion but comes together in about 20 minutes — perfect for weeknights when you want something impressive without fuss. The tender, flaky sea bass paired with fresh, vibrant basil pesto and that little charred lemon finish? Absolute magic on your plate. I can’t wait to share all my tips so you nail this every single time!

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Ingredients You’ll Need

These ingredients come together effortlessly to create a harmony of texture and flavor — the silky sea bass contrasts beautifully with the herbaceous pesto and zesty lemon. I always recommend using good quality extra virgin olive oil for that smooth finish.

• Chilean sea bass: Opt for fresh if you can, but thawed frozen works great too. It’s buttery texture is what makes this recipe shine.
• Extra virgin olive oil: Use a fruity, high-quality one since it enhances both the fish and pesto flavors.
• Kosher salt: Coarse salt works best for seasoning evenly without overdoing it.
• Black pepper: Freshly ground adds a subtle kick that pairs well with the sea bass.
• Red pepper flakes or Aleppo pepper: I love the mild heat Aleppo pepper brings, but red pepper flakes are a good standby.
• 1-2 lemons: Grilling the lemons softens their acidity and brings out sweetness — trust me, it’s a game changer.
• Basil pesto: Homemade is wonderful, but store-bought works perfectly — feel free to add extra for topping!
• Grape tomatoes (optional): Tossed with olive oil and salt, they add juicy freshness and make the dish pop visually.

Variations

I love how flexible this Baked Chilean Sea Bass with Basil Pesto Recipe is — feel free to make it your own by swapping out ingredients or adding your favorite flavors. Here are a few variations I’ve tried and loved:

• Herb swap: I sometimes make a cilantro-lime pesto instead of basil for a zesty twist that really wakes up the dish.
• Spicy kick: If you want more heat, add an extra pinch of red pepper flakes or a drizzle of chili oil just before serving.
• Vegetable add-ins: Roasted asparagus or sautéed spinach on the side turn this into a full feast without much effort.
• Fish alternatives: When Chilean sea bass is unavailable, halibut or cod fillets work beautifully — just watch the baking time.

How to Make Baked Chilean Sea Bass with Basil Pesto Recipe

Step 1: Prep Your Oven and Baking Pan

Start by positioning a rack in the middle of your oven and preheating to 425°F. Then, lightly oil a large baking pan to prevent the fish from sticking. I find that a thin coating of olive oil here helps the fish cook evenly and keeps it moist throughout.

Step 2: Season the Fish Just Right

Place the sea bass in the pan and drizzle generously with olive oil for flavor and moisture. Sprinkle kosher salt, freshly cracked black pepper, and your choice of red pepper flakes or Aleppo pepper all over. Be gentle with the salt at first — you can always add more later. Then cover the baking pan tightly with foil, making a tent so it doesn’t stick to the fish. This traps moisture and ensures your fish stays tender, which I learned after a few dry attempts.

Step 3: Bake the Fish to Perfection

Pop the covered pan into your preheated oven and bake for 12 to 15 minutes, depending on the thickness of your fillets. The best way to check doneness is by gently flaking the thickest part of the fish with a fork — if it flakes easily and looks opaque, you’re golden. Overcooking is the number one mistake here, so set a timer and keep an eye on it.

Step 4: Char Those Lemons

While your fish is baking, heat a grill pan over medium-high heat. Place lemon halves cut side down and sear for about 2 minutes until they soften and develop those lovely char marks. This simple step adds a subtle smoky sweetness that really elevates the whole dish — I discovered this trick after tasting charred lemon with seafood at a dinner party, and I haven’t gone back! Set them aside but keep warm.

Step 5: Finish with Basil Pesto and Serve

Once the fish is out of the oven, remove the foil and immediately squeeze one of those charred lemon halves over the top. Next, spread the basil pesto generously all over while the fish is still warm — this helps the pesto meld into every bite. If you’re using grape tomatoes, toss them with a pinch of salt and a drizzle of olive oil, then scatter them over the fish for a juicy, colorful touch. Serve right away, with remaining grilled lemon halves on the side. Trust me, fresh lemon juice brightens every mouthful!

How to Serve Baked Chilean Sea Bass with Basil Pesto Recipe

Garnishes

I like garnishing this with fresh basil leaves on top of the pesto — they add an herbal pop and look beautiful. The grape tomatoes also double as a sweet, colorful garnish that balances the richness of the fish. A wedge of the grilled lemon on the side lets everyone add a little extra zing if they want.

Side Dishes

My go-to sides are roasted asparagus tossed in olive oil and garlic or a light arugula salad with lemon vinaigrette to keep things fresh and bright. Creamy mashed potatoes or a quinoa pilaf also pair beautifully if you want something heartier.

Creative Ways to Present

For special dinners, I like to plate the fish over a bed of herbed couscous, drizzle extra pesto in a zigzag pattern around the plate, and sprinkle toasted pine nuts on top for crunch. It looks impressive but is so simple — your guests will swear you spent hours prepping.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely last long in my house!), store the fish in an airtight container in the fridge for up to 2 days. I always keep the pesto separate to avoid it turning bitter or watery overnight.

Freezing

I recommend freezing the fish only if it’s raw and uncooked, not after baking, to maintain the best texture. Wrap the fillets tightly in plastic wrap and place in a freezer bag for up to 3 months. Freeze the pesto separately in ice cube trays for easy portioning.

Reheating

To reheat leftovers, gently warm the fish in a low-temperature oven (around 275°F) for 10-12 minutes to keep it moist. Avoid microwaving as it can dry out the delicate flesh. Add fresh pesto after reheating for the best flavor.

FAQs

Final Thoughts

Whenever I make this Baked Chilean Sea Bass with Basil Pesto Recipe, it reminds me how wonderful simple ingredients can be when treated with a little love and care. It’s honestly one of my favorite go-to fish dishes for impressing guests or making quiet weeknights feel special. Once you try it, I have a hunch it’ll be a recipe you reach for over and over — and your family will definitely be asking for seconds. So grab that basil pesto and sea bass, fire up your oven, and let’s make a dinner that’s as delicious as it is easy. You won’t regret it!

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