Baked Chilean Sea Bass

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. 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.

1. Preheat oven to 400 F. Spray a baking sheet with nonstick cooking spray.
2. Cut fish into 3 equal filets.
3. Brush the fish with well-softened butter.
4. Season to taste with Old Bay, garlic salt, and pepper.
5. Move filets to baking sheet.
6. Bake in preheated oven for 15-20 minutes.
7. While the fish is in the oven, prepare the sauce.

For the Buerre Blanc Sauce

1. Melt butter in a skillet over medium-high heat.
2. Add garlic and shallots and saute for one minute. Add white wine and bring to a boil.
3. Whisk in lemon juice and heavy whipping cream and bring back to a boil.
4. 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

• Pan Seared Chilean Sea Bass
• Fried Whiting
• Smoked Trout
• Air Fryer Fish
• Baked Orange Roughy

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