Chilean Fish Bake Recipes

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BAKED CHILEAN SEA BASS



Baked Chilean Sea Bass image

This fish is out of this world. It is so simple and moist, it feels like it melts in your mouth! (I did guess on the measurements because we eyeball the spices)

Provided by KCH33444

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb chilean sea bass fillet
olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cajun seasoning (Tony's is my favorite)

Steps:

  • Preheat the oven to 425 degrees.
  • Clean the fish.
  • Put skin side down on a baking sheet.
  • Rub olive oil on the fish and coat with the salt, pepper, and Cajun seasoning.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 110.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 46.6, Sodium 222.7, Carbohydrate 0.1, Protein 21

CHILEAN FISH BAKE



Chilean Fish Bake image

Make and share this Chilean Fish Bake recipe from Food.com.

Provided by Mommy Diva

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 3/4 lbs sea bass fillets, cut into 6 pieces (Chilean Sea Bass called for)
2 tangerines (zest and juice one, peel and segment the other)
4 scallions, chopped
1 garlic clove, peeled and chopped
2 tablespoons unsalted butter, cubed
pepper, to taste

Steps:

  • Heat oven to 450°F
  • Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
  • From the two tangerines, zest and juice 1; peel and segment the other one.
  • Top the fillets with the tangerine segments, chopped scallions, and garlic.
  • Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
  • Dot with 2 tbsp unsalted butter, cubed.
  • Cook 10 minutes or until fish flakes easily with a fork.
  • Add pepper to taste,and enjoy!

Nutrition Facts : Calories 182.1, Fat 6.6, SaturatedFat 3.1, Cholesterol 64.6, Sodium 93, Carbohydrate 4.8, Fiber 0.8, Sugar 3.3, Protein 24.9

BAKED CHILEAN SEA BASS RECIPE



Baked Chilean Sea Bass Recipe image

This easy baked Chilean sea bass recipe is buttery, flaky, tender, and drizzled with a velvety smooth beurre blanc sauce. Ready in 20 minutes!

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 13

4 5-oz Chilean sea bass fillets ((or other sea bass variety))
3 tbsp Olive oil
1/2 tbsp Lemon juice
1/2 tsp Garlic powder
3/4 tsp Sea salt
1/4 tsp Black pepper
1/2 medium Shallot ((minced))
1/3 cup White wine
1 1/2 tbsp White wine vinegar
1 tbsp Heavy cream
1 tsp Lemon zest
1/2 cup Unsalted butter ((cut into small teaspoon-sized cubes, very cold, keep refrigerated until right before using))
1/4 tsp Sea salt ((to taste))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C).
  • In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
  • Arrange sea bass fillets in a stoneware baking dish, with space between them. Use paper towels to pat them dry.
  • Brush the fish fillets on both sides with the olive oil mixture. Season both sides with garlic powder, sea salt, and black pepper.
  • Bake for 12-15 minutes, until the sea bass internal temperature reaches 135 to 140 degrees F, or the fish flakes easily with a fork. (For best results, use an instant-read thermometer -- it's done when it reaches 135 to 140 degrees F.)
  • Meanwhile, in a very small saucepan (about 5 inches in diameter) over medium-high heat, combine the shallot, wine, & vinegar. Bring to a boil, then reduce heat to medium and simmer for about 3-5 minutes, until the volume is reduced to about 1/4 of the original amount (approximately 2 tablespoons should be left).
  • Stir in the heavy cream and lemon zest.
  • Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring and letting it melt after each addition. Keep heat very low and avoid boiling, or the sauce will separate.
  • Season with sea salt to taste.
  • Serve sauce over baked sea bass immediately, or keep warm in a thermos or in the hot pan on the stove (with heat turned off) for up to 30-60 minutes. The sauce can split if it overheats or cools too much, so keep it warm but not hot.

Nutrition Facts : Calories 553 kcal, Carbohydrate 1.8 g, Protein 16.9 g, Fat 52.1 g, SaturatedFat 19.9 g, TransFat 1 g, Cholesterol 123.4 mg, Sodium 835.6 mg, Fiber 0.3 g, Sugar 0.7 g, UnsaturatedFat 15.3 g, ServingSize 1 serving

SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Steps:

  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

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