A buttery flavor and melt in your mouth texture are the two qualities that make the Chilean Sea Bass so amazingly delicious. Imagine that – eating a buttery [flavor] fish without using butter in the recipe is one of the reasons I love this fish. Full disclosure, the cost of wild chilean sea bass is pricey but it is so worth it. Instead of eating it at a fancy restaurant and paying twice the price, I prefer to cook it at home. It is so quick and simple to make. While the fish is baking, you can make a side dish of your favorite vegetables for a wholesome meal. I usually like to serve this during the midweek for a romantic weeknight dinner at home. Enjoy.
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Baked Chilean Sea bass
A very quick, simple and tasty entree.
- 2 pounds Fresh Chilean Sea Bass Skinless and Boneless cut into four equal portions
- 2 teaspoon extra virgin olive oil
- 1 teaspoon fresh thyme Chopped
- 1 lemon Zested and sliced into four
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Preheat the oven 450 degrees.
Rinse the fish and pat dry with paper towels.
Optional: Soak fish in cold lemon water for 10 to 15 minutes. This helps to remove any fishy smell/taste. [Even very fresh fish has a fishy smell] I use this process most of the time when I am working with any kind of fish. Cover fish with cold tap water and juice one lemon in the water.
In a bowl, add the fish, olive oil, thyme, lemon zest, black pepper and salt. Coat the fish with the seasoning.
Line a half sheet pan with parchment paper. Place the fish in a single layer, leaving space in between each. Please the lemon slices in between the fish.
Bake the fish in the preheated oven for 15 minutes. (No flipping necessary).
Note: The fish will be moist but will flake easily when done.
Plate and serve with your favorite side(s). Enjoy!