Description
This Buttery Garlic Herb Baked Chilean Sea Bass is a delightful and elegant seafood dish perfect for a quick yet impressive dinner. Featuring tender Chilean sea bass fillets baked with a rich garlic herb butter sauce and fresh asparagus, it's bursting with bright lemon and dill flavors. The easy oven-baked method ensures a perfectly flaky fish in under 20 minutes.
Ingredients
Sea Bass and Vegetables
- 4 (4-ounce) Chilean sea bass fillets
- 1 pound fresh asparagus, cleaned and trimmed
- 1 lemon, sliced
Butter Herb Sauce
- 4 tablespoons butter, melted
- 2 garlic cloves, sliced or minced
- 1 tablespoon fresh dill (plus more for serving)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Fish: Preheat your oven to 400°F (200°C). Pat the Chilean sea bass fillets dry thoroughly using paper towels to ensure a good sear and to help the butter sauce adhere. Arrange the fillets on a foil-lined baking sheet, then surround them with the cleaned and trimmed asparagus.
- Make the Butter Herb Sauce: In a microwave-safe bowl, combine the butter and sliced or minced garlic. Microwave for about 30 seconds until the butter is melted and infused with garlic aroma. Stir in Dijon mustard, fresh lemon juice, kosher salt, black pepper, and fresh dill until well combined. Pour this fragrant butter herb sauce evenly over the sea bass fillets and asparagus. Add lemon slices around the pan for extra citrus flavor and aroma.
- Bake Until Flaky: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes. The fish should be cooked through and easily flake with a fork. The internal temperature should reach about 140°F (60°C) for perfectly cooked sea bass. The asparagus will become tender and slightly roasted during this time.
- Garnish and Serve: Remove the pan from the oven and garnish with additional fresh dill and lemon slices. Serve the buttery, garlicky baked Chilean sea bass alongside the roasted asparagus for a healthy and flavorful meal.
Notes
- Patting the fish dry is crucial for the butter sauce to stick and to prevent sogginess.
- Use fresh herbs like dill for the best flavor.
- Check the fish towards the end of baking to avoid overcooking, as Chilean sea bass is delicate.
- You can substitute asparagus with other green vegetables such as green beans or broccolini.
- Serving with a side of rice or roasted potatoes complements this dish well.
