Ina Garten Chilean Sea Bass

Oven-baked is one of the best and easiest ways to cook Chilean Sea Bass, and this Ina Garten oven-baked Chilean Sea Bass is one of the best-baked sea bass recipes ever.

All you need to make this oven-baked sea bass is to season it with salt, pepper, and a touch of lemon juice on both sides, then sear it in the pan for about 2-3 minutes. Next, create a flavorful sauce with garlic, white wine, chicken broth, and lemon juice, and simmer it with the fish for a few minutes. Finally, bake your Chilean Sea Bass in the oven at 450°F for about 7-10 minutes. 

What Is Chilean Sea Bass 

Chilean Sea Bass is a type of deep-sea fish that comes from the Southern Ocean regions near Antarctica. Despite its name, it’s not actually a bass but it’s real name is Patagonian toothfish. 

The Chilean Sea Bass tastes like buttery, rich, and moist white fish with a mild flavor.

You may wonder why Chilean Sea Bass is so expensive. This is because the fish lives in deep, cold waters, making it challenging to catch. Its unique taste and texture also contribute to its high demand and price.

Also, Chilean Sea Bass is a healthy option due to its high content of omega-3 fatty acids, vitamins, and minerals. However, it’s essential to ensure that it’s sourced sustainably, as overfishing has been an issue in the past.

If you are in the USA, you can buy Chilean Sea Bass from Oceanbox, and if you are in the UK, you can buy from Fine & Wild.

Ina Garten Chilean Sea Bass Ingredients

• 2 Chilean sea bass fillets
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves minced
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley chopped
• Salt and pepper to taste

How To Prepare Chilean Sea Bass For Baking

The only thing you need to do to prepare your Chilean Sea Bass for baking to make this recipe is to thaw it if it’s frozen. Simply place the frozen fillets in the refrigerator overnight or use the defrost setting on your microwave if you’re in a hurry.

Do You Remove Skin From Chilean Sea Bass Before Cooking?

You don’t need to remove the skin; in other words, you should leave it, and it’s necessary to do so because it helps to hold the fish together while cooking. Plus, you will get a crispy texture on the outside, which adds to the overall flavor and appeal of the dish.

How To Cook Ina Garten Chilean Sea Bass 

1. Preheat the Oven: Start by preheating your oven to 450°F (230°C).
2. Season The Chilean Sea Bass: While the oven heats, season the sea bass fillets with salt and pepper to prepare them for cooking.
3. Cook the Chilean Sea Bass: Next, in an oven-safe skillet, heat the olive oil and butter over medium-high heat. Add the sea bass and cook for 2-3 minutes on each side until golden brown.
4. Make the Sauce: Without removing the fish, add the minced garlic to the skillet and cook for 20 seconds. Then pour in the white wine, chicken broth, and lemon juice. Cook everything together for 2-3 minutes until the sauce has reduced slightly, allowing the flavors to meld.
5. Bake The Chilean Sea Bass: Now, place the entire skillet in the preheated oven and bake for 7-10 minutes or until the fish is cooked through. This will finish cooking the fish and allow it to absorb the flavors of the sauce.
6. Garnish and Serve: Finally, take the skillet out of the oven, sprinkle the Sea Bass with fresh parsley, and serve hot. The fish should be flaky, moist, and infused with the flavors of the sauce.

How Long To Bake Chilean Sea Bass 

Chilean Sea Bass should be baked in the oven at 450°F for about 7-10 minutes. 450°F is the perfect temperature to bake Chilean Sea Bass since it ensures a golden-brown sear on the outside and keeps the inside moist and flaky. 

This temperature(450°F) also allows the flavors of the sauce to infuse into the fish, giving you a delicious and restaurant-quality dish.

What To Serve With Chilean Sea Bass 

I recommend you serve Chilean Sea Bass with steamed asparagus, roasted potatoes, sautéed spinach, or a fresh lemon wedge. In addition, Chilean Sea Bass goes well with white wine, such as Chardonnay, or a light citrusy sauce to complement its rich and buttery flavor.

Storing And Leftover

Leftover baked Chilean Sea Bass can last in the fridge for about 3 to 5 days. Simply cover it tightly with plastic wrap or aluminum foil, then place it in the fridge. You can also freeze the leftover Sea Bass for about 2 to 3 months; make sure to wrap it well in plastic wrap or aluminum foil. You don’t need to thaw frozen Chilean Sea Bass; you can reheat it directly from the freezer.

Reheating 

• Reheat Refrigerated Baked Chilean Sea Bass: Place it in a preheated oven at 350°F for about 10-15 minutes or until heated through.
• Reheat Frozen Baked Chilean Sea Bass: You can reheat it in the oven at the same temperature, but allow 25-30 minutes for it to heat through, or you can defrost it in the microwave before reheating.

Baked Chilean Sea Bass Nutrition Facts

• Calories: 477 kcal
• Carbohydrates: 5 g
• Protein: 27 g
• Fat: 40 g
• Trans Fat: 1 g
• Cholesterol: 130 mg
• Sodium: 114 mg
• Potassium: 84 mg
• Fiber: 2 g
• Sugar: 1 g

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