18 Delicious Chilean Sea Bass Recipes for Gourmet Dinners

Dive into the luxurious world of Chilean Sea Bass with our curated collection of 18 gourmet recipes that promise to transform your dinner into a five-star experience. Whether you’re craving something quick and easy or ready to impress with a show-stopping dish, these recipes are your ticket to a deliciously sophisticated meal. Let’s make every dinner a celebration of flavors—keep reading to find your next favorite recipe!

Pan-Seared Chilean Sea Bass with Lemon Butter Sauce

Elevate your weeknight dinner with this Pan-Seared Chilean Sea Bass, topped with a silky lemon butter sauce that’s bursting with bright flavors.

Ingredients

• 2 (6-ounce) Chilean sea bass fillets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Pat the Chilean sea bass fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the fillets skin-side down and cook for 4 minutes until the skin is crispy and golden.
3. Flip the fillets and cook for another 3 minutes, then transfer to a plate.
4. In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
5. Stir in 2 tablespoons fresh lemon juice and cook for 1 minute, then remove from heat.
6. Pour the lemon butter sauce over the sea bass and sprinkle with 1 tablespoon chopped fresh parsley.

The magic of this dish lies in the contrast between the crispy-skinned sea bass and the velvety, tangy sauce that drapes over it like a luxurious blanket.

Tip: For an extra crispy skin, make sure the fish is completely dry before seasoning and searing.

Chilean Sea Bass with Mango Salsa

Elevate your weeknight dinner with this Chilean Sea Bass topped with a vibrant mango salsa, a dish that brings a touch of the tropics to your table.

Ingredients

• 2 (6-ounce) Chilean sea bass fillets
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Place the sea bass fillets on the prepared baking sheet. Drizzle with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 12-15 minutes, until the fish flakes easily with a fork.
3. While the fish bakes, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a medium bowl. Stir gently to mix.
4. Once the fish is cooked, top each fillet with a generous spoonful of mango salsa before serving.

The contrast between the buttery sea bass and the fresh, tangy salsa creates a harmony of flavors that’s both sophisticated and surprisingly simple to achieve.

Tip: For an extra burst of freshness, let the salsa sit for 10 minutes before serving to allow the flavors to meld.

Grilled Chilean Sea Bass with Garlic Herb Butter

Grilled Chilean Sea Bass with Garlic Herb Butter is a showstopper dish that’s surprisingly simple to make, perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients

• 2 (6-ounce) Chilean sea bass fillets
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 garlic clove, minced
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the softened butter, parsley, thyme, minced garlic, lemon zest, salt, and black pepper until well combined.
3. Brush the sea bass fillets with olive oil on both sides.
4. Place the fillets on the grill and cook for 4-5 minutes on each side, or until the fish flakes easily with a fork and has a nice grill mark.
5. Remove the fillets from the grill and immediately top each with a generous dollop of the garlic herb butter, allowing it to melt over the hot fish.

The garlic herb butter not only adds a burst of flavor but also keeps the sea bass incredibly moist and tender. It’s the perfect blend of simplicity and sophistication.

Tip: For an extra touch of elegance, serve with a side of grilled asparagus or a light citrus salad.

Chilean Sea Bass en Papillote with Vegetables

Wrapping Chilean sea bass in parchment paper (en papillote) is a foolproof way to lock in moisture and flavor, making this dish a showstopper that’s surprisingly simple to prepare.

Ingredients

• 2 (6-ounce) Chilean sea bass fillets
• 1 cup julienned carrots
• 1 cup julienned zucchini
• 1/2 cup thinly sliced red bell pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme

Instructions

1. Preheat oven to 400°F. Cut two large pieces of parchment paper, each about 12×16 inches.
2. In a bowl, toss the carrots, zucchini, and red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place each sea bass fillet in the center of a parchment piece. Drizzle with remaining 1 tbsp olive oil and 1 tbsp lemon juice. Sprinkle with 1 tsp minced garlic and remaining 1/2 tsp salt. Top with a sprig of thyme.
4. Divide the vegetable mixture evenly over the fillets. Fold the parchment over the fish and vegetables, crimping the edges tightly to seal.
5. Bake on a baking sheet for 18 minutes. Carefully open one packet to check for doneness—the fish should flake easily with a fork.
6. Serve immediately, allowing each guest to open their own packet for a dramatic reveal.

The magic of cooking en papillote is in the steam that gently cooks the fish and veggies together, infusing every bite with bright, herby flavors without any fuss.

Tip: For an extra layer of flavor, add a thin slice of lemon or a sprinkle of white wine before sealing the packets.

Chilean Sea Bass with Creamy Dill Sauce

Elevate your weeknight dinner with this Chilean Sea Bass with Creamy Dill Sauce, a dish that combines the buttery texture of the fish with a tangy, herbaceous sauce for a meal that feels both luxurious and comforting.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1/2 cup heavy cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Season the Chilean sea bass fillets with 1/4 tsp salt and 1/8 tsp black pepper on each side.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the fillets for 2 minutes on each side until golden, then transfer to the prepared baking dish.
4. Bake the sea bass in the preheated oven for 10 minutes, or until the fish flakes easily with a fork.
5. While the fish bakes, prepare the creamy dill sauce by whisking together the heavy cream, fresh dill, lemon juice, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper in a small saucepan over low heat. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Serve the baked sea bass hot, drizzled with the creamy dill sauce.

The magic of this dish lies in the contrast between the rich, flaky sea bass and the bright, creamy dill sauce, making it a standout meal that’s surprisingly simple to prepare.

Tip: For an extra burst of flavor, garnish with additional fresh dill and a lemon wedge before serving.

Baked Chilean Sea Bass with Parmesan Crust

This Baked Chilean Sea Bass with Parmesan Crust is a luxurious yet straightforward dish that brings the ocean’s elegance to your dinner table with minimal fuss.

Ingredients

• 1.5 lbs Chilean sea bass fillets
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. Place the Chilean sea bass fillets in the prepared baking dish.
3. In a small bowl, mix together 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 2 tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Spread the Parmesan mixture evenly over the top of each fillet.
5. Bake at 400°F for 20-25 minutes, or until the fish flakes easily with a fork and the crust is golden and bubbly.
6. Sprinkle with 1 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the crispy, cheesy crust that perfectly complements the buttery tenderness of the sea bass, making it a standout for any special occasion.

Tip: For an extra crispy top, broil the fish for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Chilean Sea Bass with Tomato and Basil

Dive into the delicate flavors of the ocean with this Chilean Sea Bass recipe, perfectly paired with the freshness of tomato and basil for a dish that’s as elegant as it is simple.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp of olive oil.
2. Place the sea bass fillets in the dish and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a bowl, mix the cherry tomatoes, basil, remaining 1 tbsp olive oil, balsamic vinegar, and minced garlic. Spoon this mixture over the sea bass.
4. Bake for 20 minutes, or until the fish flakes easily with a fork and the tomatoes are slightly wilted.

The magic of this dish lies in the balsamic-kissed tomatoes that create a light, tangy sauce around the buttery sea bass, making every bite a harmonious blend of flavors.

Tip: For an extra burst of freshness, sprinkle additional chopped basil on top just before serving.

Chilean Sea Bass with Coconut Curry Sauce

Dive into the luxurious flavors of the ocean with this Chilean Sea Bass with Coconut Curry Sauce, a dish that promises a perfect blend of creamy and spicy with every bite.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 1 tbsp red curry paste
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1/2 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Season the sea bass fillets with salt and sear for 3-4 minutes per side until golden. Remove and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
3. Stir in the coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Return the sea bass to the skillet, spooning the sauce over the fillets. Simmer for another 3-4 minutes until the fish is cooked through.
5. Finish with lime juice and sprinkle with cilantro before serving.

The magic of this dish lies in the harmony between the rich, flaky sea bass and the vibrant, aromatic coconut curry sauce, creating a meal that’s as visually stunning as it is delicious.

Tip: For an extra layer of flavor, toast the spices in the skillet before adding the coconut milk.

Chilean Sea Bass with Roasted Red Pepper Sauce

Elevate your weeknight dinner with this Chilean Sea Bass paired with a vibrant roasted red pepper sauce, a dish that’s as beautiful as it is delicious.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1 cup roasted red peppers, drained
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup heavy cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F. Season the Chilean sea bass fillets with 1/4 tsp salt and 1/8 tsp black pepper.
2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the sea bass fillets, skin-side down, and sear for 3 minutes until the skin is crispy.
3. Transfer the skillet to the oven and bake for 10 minutes, or until the fish flakes easily with a fork.
4. While the fish cooks, blend the roasted red peppers, 1 tbsp olive oil, minced garlic, heavy cream, lemon juice, 1/4 tsp salt, 1/8 tsp black pepper, and smoked paprika in a blender until smooth.
5. Heat the sauce in a small saucepan over low heat for 2 minutes, stirring occasionally.
6. Serve the sea bass fillets with the roasted red pepper sauce drizzled on top.

The smoky sweetness of the roasted red pepper sauce perfectly complements the buttery texture of the Chilean sea bass, making every bite a harmonious blend of flavors.

Tip: For an extra touch of elegance, garnish with fresh basil leaves or a sprinkle of lemon zest before serving.

Chilean Sea Bass with Asparagus and Hollandaise

Dive into the luxurious flavors of this Chilean Sea Bass with Asparagus and Hollandaise, a dish that turns any dinner into a special occasion with its elegant simplicity.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 1/2 cup unsalted butter, melted
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Season the Chilean sea bass fillets with 1/4 tsp salt and a pinch of cayenne pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the fillets for 2 minutes on each side until golden, then transfer the skillet to the oven. Bake for 10 minutes, or until the fish flakes easily with a fork.
3. While the fish bakes, blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop the cooking. Drain and set aside.
4. For the hollandaise, whisk together egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler), whisking constantly. Slowly drizzle in melted butter until the sauce thickens. Stir in the remaining 1/4 tsp salt and a pinch of cayenne pepper.
5. Arrange the asparagus on plates, top with the sea bass, and drizzle generously with hollandaise sauce.

The magic of this dish lies in the contrast between the rich, buttery hollandaise and the clean, flaky texture of the sea bass, making every bite a harmonious blend of flavors.

Tip: For an extra touch of elegance, garnish with a sprinkle of fresh dill or a few capers.

Chilean Sea Bass with Sweet Chili Glaze

Elevate your weeknight dinner with this Chilean Sea Bass with Sweet Chili Glaze, a dish that combines the buttery texture of the fish with a perfectly balanced sweet and spicy kick.

Ingredients

• 2 (6-ounce) Chilean sea bass fillets
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped cilantro for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon lime juice, and 1 teaspoon minced garlic to create the glaze.
3. Season the Chilean sea bass fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side until golden.
5. Transfer the fillets to the prepared baking sheet. Brush each fillet generously with the glaze.
6. Bake in the preheated oven for 10 minutes, or until the fish flakes easily with a fork.
7. Garnish with 1 tablespoon chopped cilantro before serving.

The magic of this dish lies in the glaze, which caramelizes beautifully in the oven, creating a glossy finish that’s as visually appealing as it is tasty.

Tip: For an extra layer of flavor, let the fish marinate in the glaze for 30 minutes before cooking.

Chilean Sea Bass with Mushroom Risotto

Dive into the luxurious flavors of the ocean with this Chilean Sea Bass paired with creamy mushroom risotto, a dish that promises to impress with its elegant simplicity.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup sliced cremini mushrooms
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Season the sea bass fillets with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4 minutes per side until golden and flaky. Set aside.
2. In the same skillet, add 1 tbsp olive oil and 1 tbsp butter. Sauté onion and garlic until translucent, about 2 minutes. Add mushrooms and cook until soft, about 3 minutes.
3. Stir in Arborio rice, coating it with the oil and butter. Pour in white wine and cook until absorbed, about 2 minutes.
4. Begin adding warm chicken stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
5. Remove from heat. Stir in Parmesan cheese, 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Serve risotto topped with sea bass and garnished with parsley.

The magic of this dish lies in the contrast between the crispy-skinned sea bass and the velvety risotto, creating a harmony of textures that’s utterly satisfying.

Tip: For an extra layer of flavor, infuse the chicken stock with a sprig of thyme while warming it up.

Chilean Sea Bass with Avocado and Lime

Dive into the luxurious flavors of the ocean with this Chilean Sea Bass recipe, perfectly paired with creamy avocado and zesty lime for a dish that’s as refreshing as it is indulgent.

Ingredients

• 2 (6-ounce) Chilean sea bass fillets
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 avocado, sliced
• 1 lime, juiced
• 2 tablespoons chopped cilantro

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Season the Chilean sea bass fillets with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
3. Place the fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, gently toss the sliced avocado with the juice of 1 lime to prevent browning.
5. Once the fish is done, top each fillet with the avocado slices and sprinkle with 2 tablespoons chopped cilantro.

The magic of this dish lies in the contrast between the rich, buttery sea bass and the bright, tangy avocado-lime topping, creating a harmony of flavors that’s simply unforgettable.

Tip: For an extra burst of flavor, let the avocado sit in the lime juice for a few minutes before serving to really soak up the citrus.

Chilean Sea Bass with Black Bean Sauce

Dive into the rich flavors of the sea with this Chilean Sea Bass with Black Bean Sauce, a dish that marries the buttery texture of the fish with the deep, umami-packed sauce for a truly unforgettable meal.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp black bean sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 1 green onion, sliced
• 1 tsp sesame oil

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add Chilean sea bass fillets and cook for 4 minutes on each side until golden. Remove and set aside.
2. In the same skillet, add garlic and ginger, sautéing for 1 minute until fragrant.
3. Stir in black bean sauce, soy sauce, and sugar, cooking for another minute to blend the flavors.
4. Pour in chicken broth, bringing the mixture to a simmer. Return the sea bass to the skillet, spooning the sauce over the fillets. Cook for 2 minutes to heat through.
5. Drizzle with sesame oil and garnish with green onions before serving.

The magic of this dish lies in the contrast between the delicate sea bass and the robust black bean sauce, creating a harmony of flavors that’s both sophisticated and comforting.

Tip: For an extra layer of flavor, let the sea bass marinate in a bit of soy sauce and ginger for 30 minutes before cooking.

Chilean Sea Bass with Spinach and Feta

Dive into the luxurious flavors of the ocean with this Chilean Sea Bass paired with creamy feta and vibrant spinach, a dish that promises to transport your dining table straight to the Mediterranean coast.

Ingredients

• 2 (6-ounce) Chilean sea bass fillets
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach
• 1/4 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Season the Chilean sea bass fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then place them in the prepared baking dish.
3. In a skillet over medium heat, sauté 1 teaspoon minced garlic in 1 tablespoon olive oil until fragrant, about 30 seconds. Add 2 cups fresh spinach and cook until just wilted, about 2 minutes.
4. Spread the sautéed spinach around the sea bass in the baking dish, then sprinkle 1/4 cup crumbled feta cheese over the top.
5. Drizzle 1 tablespoon lemon juice over the fillets and spinach.
6. Bake at 400°F for 15-20 minutes, or until the fish flakes easily with a fork.

The magic of this dish lies in the buttery texture of the sea bass against the salty feta and the brightness of the lemon, creating a harmony of flavors that’s both elegant and comforting.

Tip: For an extra touch of freshness, garnish with a sprinkle of chopped dill or parsley before serving.

Chilean Sea Bass with Orange Ginger Glaze

Elevate your weeknight dinner with this Chilean Sea Bass, glazed with a vibrant orange and ginger sauce that’s as easy to make as it is impressive.

Ingredients

• 4 (6-ounce) Chilean sea bass fillets
• 1/2 cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro (for garnish)

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a small saucepan over medium heat, combine orange juice, honey, ginger, garlic, and soy sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
3. Season the sea bass fillets with salt and pepper, then place them in the prepared baking dish. Brush the fillets generously with the orange ginger glaze.
4. Bake for 12-15 minutes, or until the fish flakes easily with a fork and is opaque throughout. Halfway through baking, brush the fillets again with the glaze.
5. Garnish with chopped cilantro before serving. The glaze caramelizes beautifully in the oven, creating a sweet and tangy crust that contrasts wonderfully with the tender, buttery fish.

Tip: For an extra burst of freshness, serve with a side of steamed asparagus or a crisp green salad.

Chilean Sea Bass with Quinoa and Kale

Dive into the rich flavors of the ocean with this Chilean Sea Bass paired with quinoa and kale, a dish that’s as nutritious as it is delicious.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1 cup quinoa
• 2 cups kale, chopped
• 2 tbsp olive oil
• 1 lemon, juiced
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 400°F. Rinse the quinoa under cold water, then cook according to package instructions.
2. While the quinoa cooks, heat 1 tbsp olive oil in a pan over medium heat. Add the kale and sauté until slightly wilted, about 5 minutes. Stir in the minced garlic and cook for another minute. Remove from heat and set aside.
3. Season the sea bass fillets with salt, black pepper, and paprika. Heat the remaining 1 tbsp olive oil in an oven-safe pan over medium-high heat. Sear the fillets for 2 minutes on each side.
4. Transfer the pan to the oven and bake for 10 minutes, or until the fish flakes easily with a fork.
5. Fluff the cooked quinoa with a fork and divide between two plates. Top with the sautéed kale and a sea bass fillet. Drizzle with lemon juice before serving.

The magic of this dish lies in the contrast between the tender, buttery sea bass and the hearty, earthy quinoa and kale, brought together with a bright splash of lemon.

Tip: For an extra flavor boost, zest the lemon before juicing and sprinkle over the finished dish.

Chilean Sea Bass with Pesto and Cherry Tomatoes

Elevate your weeknight dinner with this Chilean Sea Bass with Pesto and Cherry Tomatoes, a dish that combines the richness of the sea with the freshness of summer.

Ingredients

• 2 Chilean sea bass fillets (6 oz each)
• 1/4 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp of olive oil.
2. Place the Chilean sea bass fillets in the prepared dish and season them with 1/2 tsp salt and 1/4 tsp black pepper.
3. Spread 1/4 cup basil pesto evenly over the top of each fillet.
4. Scatter 1 cup halved cherry tomatoes around the fillets in the dish.
5. Drizzle the remaining 1 tbsp olive oil and 1 tbsp lemon juice over the tomatoes.
6. Bake for 20 minutes, or until the fish flakes easily with a fork and the tomatoes are slightly blistered.

The magic of this dish lies in the pesto’s herbaceousness perfectly complementing the sea bass’s buttery texture, while the cherry tomatoes add a sweet, tangy burst.

Tip: For an extra crispy top, broil the fish for the last 2 minutes of cooking.

Conclusion

We hope this roundup of 18 delicious Chilean Sea Bass recipes inspires your next gourmet dinner. Each dish offers a unique way to enjoy this versatile fish, perfect for any home cook looking to impress. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!