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Baked Chilean Sea Bass with Basil Pesto and Grilled Lemon Recipe

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4.1 from 11 reviews

This Baked Chilean Sea Bass recipe offers a perfectly tender and flaky fish seasoned with chili flakes and olive oil, baked to perfection and topped with vibrant basil pesto and charred lemon for a burst of fresh, zesty flavor. Optional grape tomatoes add a colorful, juicy garnish, making this dish an elegant yet simple seafood centerpiece perfect for a healthy weeknight dinner or special occasion.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Fish and Seasonings

  • 2 pounds Chilean sea bass fillets (or another white fish fillet of your choice, thawed if previously frozen)
  • Extra virgin olive oil (for drizzling and pan oiling)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 1 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper

Toppings and Garnish

  • 1/4 cup basil pesto (homemade or store-bought, plus more to your liking)
  • 1 to 2 lemons, halved
  • 1 cup grape tomatoes, halved (optional)

Instructions

  1. Preheat and prepare: Position a rack in the middle of your oven and preheat it to 425°F (220°C). Lightly oil a large baking pan to prevent sticking.
  2. Season the fish: Place the Chilean sea bass fillets in the baking pan. Drizzle generously with extra virgin olive oil. Season all over with kosher salt, black pepper, and your choice of red pepper flakes or Aleppo pepper. Cover the baking pan tightly with aluminum foil, tenting it so the foil doesn’t touch the fish, which helps retain moisture.
  3. Bake the fish: Bake the fish in the preheated oven for 12 to 15 minutes, or until the thickest part flakes easily when tested with a fork, indicating it is perfectly cooked through.
  4. Char the lemons: While the fish bakes, heat a grill pan over medium-high heat. Place the lemon halves cut-side down on the pan and sear for about 2 minutes, until they soften slightly and develop some charred marks. Remove from heat and set aside.
  5. Finish and serve: Once the fish is done, remove it from the oven and uncover it immediately. Squeeze one of the grilled lemon halves over the fish to add bright acidity. Spread the basil pesto generously on top. If using, toss the halved grape tomatoes with a pinch of salt and a drizzle of olive oil, then arrange them over the fish as a fresh garnish. Serve immediately with remaining grilled lemon halves on the side for extra squeezing.

Notes

  • You can substitute Chilean sea bass with other white fish fillets like cod, halibut, or grouper if preferred.
  • Covering the fish with foil ensures it stays moist and steams slightly while baking.
  • If you don’t have Aleppo pepper, red pepper flakes are a perfect alternative.
  • You can prepare the basil pesto ahead of time or purchase a quality store-bought version to save time.
  • Grilling the lemons enhances their flavor, but if you don’t have a grill pan, you can also roast them in the oven.
  • For a complete meal, serve with a side of roasted vegetables or a light salad.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/baked-chilean-sea-bass-with-basil-pesto-and-grilled-lemon-recipe/