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Chilean Sea Bass-Baked Recipe

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This recipe for Chilean Sea Bass-Baked is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Chilean sea bass thick slices
¼ tsp paprika optional
2 tbsp unsalted butter melted
salt and pepper to taste
1 lemon

Preheat your oven to 400º. and allow the Chilean sea bass to rest for at least 20 min at room temp. Cooking it straight out of fridge will result in uneven cooking.

Pat dry the fish with a paper towel and then brush it with melted butter.

Season it generously on all sides with salt & pepper. Sprinkle a little paprika on top for color, if desired.

Pour remaining melted butter over each filet.

Bake for 15 min until fish reaches an internal temp of 145º. How long you cook it really depends on thickness of each fillet.

Once fish comes out of oven, squeeze some lemon juice over top and enjoy it!

Notes:
The thicker the fish filets, the more seasoning it requires. Make sure to season generously on all sides.

Because Chilean sea bass is expensive and delicate, I recommend avoiding spices that will overpower the fish.

Don’t overbake it.

If your fish fillets are on the thinner side, they will cook a lot quicker than thick fish fillets, so keep that in mind.

Try to use even-sized fish fillets so they cook evenly.
Directions:
Directions:

 

 

 

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