Name: Irresistibly Delicious Ina Garten Chilean Sea Bass Delight Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 fillets Chilean sea bass (flaky, buttery flavor and tender); 2 tbsp olive oil (or avocado oil); 1 tsp salt; 1 tsp black pepper; 3 tbsp unsalted butter; 2 cloves garlic, minced; 1/4 cup dry white wine (optional; can substitute with broth); 2 tbsp fresh lemon juice; 2 tbsp fresh parsley, chopped

Description

This Ina Garten Chilean Sea Bass Delight is a sumptuous and buttery fish dish that features perfectly seared and oven-baked Chilean sea bass fillets. Enhanced with a fragrant garlic butter sauce, a splash of white wine, fresh lemon juice, and garnished with parsley, this recipe delivers a restaurant-quality meal that’s simple to prepare and irresistibly delicious.

Ingredients

Scale

Sea Bass Fillets

2 fillets Chilean sea bass (flaky, buttery flavor and tender)

Seasoning & Cooking

2 tbsp olive oil (or avocado oil)
1 tsp salt
1 tsp black pepper
3 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine (optional; can substitute with broth)
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped

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Instructions

Preheat Oven: Set your oven to 400°F (200°C) to prepare it for baking the sea bass fillets to a perfect flaky finish.
Season the Fish: Pat the Chilean sea bass fillets dry with a paper towel, then season them generously with salt and black pepper to enhance their natural flavors.
Sear the Fillets: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Place the fillets in the skillet and sear each side for 2-3 minutes until golden brown and sizzling, creating a flavorful crust.
Make Garlic Butter Sauce: Reduce the heat, add 3 tablespoons of unsalted butter and 2 minced garlic cloves to the skillet. Swirl the pan gently until the butter melts and becomes fragrant and bubbly, infusing the fish with rich aroma.
Bake the Fish: Carefully transfer the skillet to the preheated oven. Bake the sea bass for 8-10 minutes until the fish is opaque and flakes easily with a fork, ensuring it is cooked through but still tender.
Finish and Garnish: Remove the skillet from the oven. Drizzle the fish with 2 tablespoons of fresh lemon juice to brighten the flavors. Sprinkle 2 tablespoons of chopped fresh parsley over the top for a fresh, vibrant finish before serving.

Notes

Use an oven-safe skillet to easily transfer from stovetop to oven.
Dry white wine adds richness but can be swapped with broth if preferred.
Be careful when moving the hot skillet to the oven to avoid spills or burns.
Serve immediately for the best texture and flavor.
Chilean sea bass is prized for its buttery flavor but can be replaced with other thick white fish fillets if unavailable.