Baked Chilean Sea bass

A very quick, simple and tasty entree.

3.75 from 16 votes

Course: Dinner, Entree, Lunch

Keyword: Baked Chilean Sea Bass, Baked Fish, Chilean Sea Bass, Roasted Sea Bass

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: People

Author: Yasmin Rasheed

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

Get Recipe Ingredients

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!