This Spanish inspired baked Chilean sea bass is full of rich and buttery flavors; tender potatoes, aromatic green onions, and a touch of jalapeño get tossed in a sherry-infused marinade. It’s easy-to-make, and absolutely guest-worthy. Here’s how to bake sea bass and LOVE it!
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What’s special about sea bass? (and why is sea bass so expensive?!)
Chilean sea bass is known for its luxurious taste, and buttery texture, and is highly sought after in the culinary world. Its succulent, moist flesh and rich flavor make it a prized choice for seafood enthusiasts. The fish’s exclusivity and higher cost stem from its limited availability due to sustainable fishing practices.
How To Shop For Chilean Sea Bass
Chilean sea bass is expensive, there’s no way around it! Here are some tips to consider for ultimate flavor and freshness:
- Frozen fish is fresher, as it’s flash frozen almost immediately after being caught. Just be sure to thaw completely before cooking.
- Look for fillets or portions with firm, translucent flesh, free of any fishy odor.
- Check local pricing, I always purchase Chilean sea bass from Costco, and have had the best luck.
How to Make Spanish Inspired Baked Chilean Sea Bass
Shockingly easy to make, although it tastes chef-made–here’s how to make baked sea bass and love it everytime:
- Preparation: Preheat your oven. Microwave diced potatoes in a bowl until they start softening.
- Create the Marinade: Whisk together vinegar, oil, paprika, salt, green onions, and jalapeño. Toss the potatoes in this mixture and place them in a baking dish. Arrange the sea bass fillets on top, seasoning with salt and pepper. Drizzle the remaining marinade over the fish.
- Bake: Place the dish in the oven and bake until the fish is cooked through and the potatoes are tender.
Psst–just like baked salmon, it’s important not to overcook your sea bass for the best possible texture. Check it often and try flaking with a fork.
Other Ways to Cook Sea Bass
Apart from baking, sea bass can be prepared in various ways, such as grilling, pan-searing, or even poaching. If you’d prefer a different cooking method, be sure to toast your potatoes in the oven while doing so.
How To Serve
This baked Chilean sea bass is incredible on its own, and thanks to the potatoes, is the perfect one pan dish. To bulk it up, consider serving it alongside:
- A vibrant salad like this arugula salad or this kale salad
- Lightly seasoned roasted vegetables
- With crusty bread to soak up the flavorful sauce
Reheating + Storing Tips
To store leftover baked sea bass, place it in an airtight container in the refrigerator for up to two days. When reheating, use a gentle heat method such as a microwave or a low-temperature oven to preserve its delicate texture.
More Healthy Seafood Recipes
- Bourbon Glazed Salmon
- Parmesan Crusted Tilapia
- Tuscan Salmon
- Creamy Garlic Shrimp
- Mediterranean Sea Bass
Baked Chilean Sea BassPrint Recipe Pin Recipe
- 12 Petite gold potatoes quartered
- 1/4 cup olive oil
- 1/4 sherry vinegar
- 2 teaspoon smoked paprika plus more for topping
- 2 teaspoon kosher salt plus more to taste
- 1 cup sliced green onions
- 2 jalapeño pepper minced
- 5 8 ounce thick-cut boneless, skinless Chilean sea bass fillets
- Preheat oven to 450 F.
- Add potatoes to a microwave safe bowl, along with 1 tablespoon of water. Place a paper plate on top, and microwave on high until the potatoes begin to soften, about 5 minutes.
- In a large bowl, whisk together the vinegar, oil, paprika, and salt. Stir in the green onions and jalapeño.
- Add the potatoes and toss to coat. Use tongs to place potatoes in a 9×13 baking dish. Place the fish on top, and sprinkle with 1/2 teaspoon of kosher salt and pepper. Drizzle the remaining oil, vinegar, and onions/jalapenos from the bowl over the fish, making sure the top of each filet is well coated.
- Bake in preheated oven until the fish is cooked through to your liking, and the potatoes are soft, 12-16 minutes. Enjoy!