Description
This Baked Chilean Sea Bass recipe features tender and flaky white fish baked to perfection with a drizzle of olive oil, seasoned with kosher salt, black pepper, and red pepper flakes or Aleppo pepper. Enhanced with flavorful basil pesto and charred lemons, it’s a quick, elegant, and healthy weeknight dinner that can be prepared in just 20 minutes. Optional grape tomatoes add a fresh, vibrant garnish.
Ingredients
Scale
Fish and Seasoning
- 2 pounds Chilean sea bass (or another white fish fillet of your choice, thawed if previously frozen)
- Extra virgin olive oil (for drizzling and oiling the pan)
- Kosher salt, to taste
- Black pepper, to taste
- 1 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
Additional Ingredients
- 1-2 lemons, halved
- 1/4 cup basil pesto (homemade or store-bought), plus more to your liking
- 1 cup grape tomatoes, halved (optional)
Instructions
- Preheat and Prepare: Position a rack in the center of your oven and preheat to 425°F. Lightly oil a large baking pan to prevent sticking.
- Season the Fish: Place the Chilean sea bass fillets in the prepared baking pan. Drizzle extra virgin olive oil evenly over the fish. Season all over with kosher salt, black pepper, and your choice of red pepper flakes or Aleppo pepper. Cover the baking pan tightly with aluminum foil, tenting it so the foil does not touch the fish.
- Bake the Fish: Place the baking pan in the preheated oven and bake for 12 to 15 minutes. Bake until the thickest part of the fish flakes easily with a fork, indicating it is cooked through.
- Char the Lemons: While the fish bakes, heat a grill pan over medium-high heat. Place the halved lemons cut-side down in the pan and sear them briefly until they soften and develop char marks, about 2 minutes. Remove lemons from heat and set aside.
- Finish and Serve: Once the fish is done baking, carefully remove the foil and immediately squeeze one of the grilled lemon halves all over the fish to impart a bright, smoky flavor. Spread the basil pesto generously on top of the fish. If desired, toss the halved grape tomatoes with a pinch of salt and a drizzle of olive oil, then arrange over the fish as a fresh garnish. Serve immediately with remaining grilled lemon halves on the side for extra squeezing.
Notes
- Tender and flaky with bold flavors, this Chilean Sea Bass with Basil Pesto is perfect for a quick and easy weeknight dinner.
- The recipe uses just 7 main ingredients and comes together in about 20 minutes.
- You can substitute the Chilean sea bass with any meaty white fish such as halibut or cod for similar results.
- Grilling the lemons adds a smoky depth that brightens the dish.
- Adjust the amount of red pepper flakes or Aleppo pepper based on your preferred spice level.
- Using store-bought basil pesto is a great time saver, but homemade pesto will enhance the freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 287 kcal
- Sugar: 0.8 g
- Sodium: 273 mg
- Fat: 22.7 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 0.05 g
- Trans Fat: 0 g
- Carbohydrates: 2.7 g
- Fiber: 0.8 g
- Protein: 18.1 g
- Cholesterol: 67 mg
