Easy Baked Chilean Sea Bass

Chilean sea bass is a white fish rich in omega-3 fatty acids with a unique large-flake texture and a mild flavor that makes it broadly appealing. An abundance of healthy fats makes the fish a little easier to cook than less fatty varieties because it won't toughen up like other fish, even if it is a bit overcooked. 

This easy recipe calls for baking the fillets—it's a simple method that's largely hands-off. While the fish cooks, make the accompanying butter sauce and your favorite veggie sides. It's an easy meal that comes together in about 30 minutes. Serve Chilean sea bass with pea puree, mashed potatoes, or buttered rice or pasta to soak up the sauce, plus a simple vegetable side like steamed green beans.

What Is Chilean Sea Bass?

Chilean sea bass is a deep-water fish also known by the less attractive name "toothfish." It's typically caught in ocean waters around Antarctica, among other locations.

It's a mild yet rich-tasting fish that takes well to several preparations. The demand for this fish and regulations to protect it from overfishing mean that Chilean sea bass tends to be relatively expensive, but its mild flavor and texture make it worth the price.

Is There a Difference Between Sea Bass and Chilean Sea Bass?

If you see "sea bass" on a menu or at a fish market, it's likely referring to black sea bass, often caught in the Western Atlantic. The fish is similar to snapper and is popular served whole. Chilean sea bass is technically not a sea bass, but was labeled as such to increase marketability.

How to Shop for Tasty—and Sustainable—Chilean Sea Bass

When the popularity of Chilean sea bass led to overfishing, the fish declined precipitously. It showed up on "do not eat" lists and was removed from many restaurant menus. These days, some Chilean sea bass fishing is managed responsibly and there are regulations in place to protect the species, but there are still some areas where it is overfished. Seafood Watch recommends only buying Chilean sea bass if it's certified by the Marine Stewardship council or is sold by a store that's committed to ocean-friendly seafood.

Beyond sustainability concerns, when shopping for Chilean sea bass look for fillets that are firm and blemish-free. If possible, give the fish a sniff—it should smell like the ocean not "fishy." If buying frozen fillets—a great option, by the way!—check the package to be sure you don't see any ice crystals or freezer burn.

What Can I Substitute for Chilean Sea Bass?

The closest fish in flavor and texture to Chilean sea bass is black cod, also known as sablefish. Black cod tends to be less overfished than Chilean sea bass, making it more commonly available.

For this recipe, any thick white fillet, such as cod or haddock will also work well. You can also use thinner fillets, such as flounder or sole—just reduce the cooking time.

What's the Best Way to Cook Chilean Sea Bass?

While Chilean sea bass is delicious when pan-fried or cooked on the grill, baking it, as in this recipe, is one of the tastiest and easiest methods. Since this recipe is hands-off once the fish is in the oven, you'll have time to make sides or a salad whiles the fish cooks.

What You'll Need To Make This Baked Chilean Sea Bass Recipe

A Handy Dandy Zester

A Roasting Pan

An Accurate Instant Read Thermometer