Easy Chilean Sea Bass Recipe With Lemon Butter Sauce
This Easy Chilean Sea Bass Recipe is insanely delicious and puts the spotlight on the buttery sweet taste of this delicious fish. A simple sauce of melted butter, lemon and thyme, complements the meaty, succulent flesh perfectly, without masking any of its subtle flavors. Ready in just 30 minutes, you can make this no matter how hectic your day is. Its that easy.
Servings: 2 people
For the Fish
- 2 Chilean Sea Bass Filets about 6 ounces each
- 2 teaspoon olive oil
- salt, fresh ground black pepper a pinch
- 5 ounces fresh baby spinach leaves
- 1 tablespoon olive oil
- salt, pepper a pinch
- ¼ cup unsalted butter
- 2 teaspoon fresh lemon juice to taste
- 3 sweet peppers julienned
- 1 sprig thyme
- ½ red serrano chili sliced
- salt a pinch
Bake the Fish
Preheat the oven to 450°F.
Place the fillets on a baking dish or baking sheet. Brush the fillets with olive oil, then season with a pinch of salt and pepper. Place the fillets skin side down on the baking dish.
Bake the fish for about 20-25 minutes until done. Fillets are done when the fish flakes easily when poked with a fork or the thickest part of the fillets has an internal temperature of about 145°F on an instant read thermometer. Remove from oven. Cover the filets with aluminum foil until ready to plate (no more than 10 minutes).
Sauté the spinach (while the fish bakes)
Make the sauce (while the fish bakes)
In the same pan as the spinach, add the butter and heat over medium heat. Once the butter has melted add the lemon juice, sliced chili, sweet pepper, thyme and salt. Saute for about 1 minute. Set aside.
Plate the Chilean Sea Bass
- This recipe yields approximately 2 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.