Herbs really make the difference in flavor! I love the butter than makes this almost taste like lobster! I usually use more to pour over it after it's baked
I love sea bass swimming in a butter, wine garlic sauce. You can always substitute chicken broth for the wine.
I love all kinds of seafood. This is great by itself and sometimes I roast vegetables on the tray with it.
The first time I ever had this Chilean seabass was in a food chain restaurant. I was shocked on how great it was. Very pricey, so is it in the the fish markets. However, I decided to recreate it with all the same flavors. It was fabulous. I couldn't be more pleased and I was able to have a much larger
portion at home. That's the beauty of cooking and being able to make a delicious meal that's easy and the whole family could enjoy without leaving a tip!
Baked Chilean Sea Bass Pin for later
Baked Lemon Dill Chilean Sea Bass Recipe
1 to 2 lbs Chilean sea bass
1 fresh lemon squeezed around 1/4 cup
olive oil
3 teaspoons minced garlic
1/4 cup melted butter more for the top
salt, pepper to taste
1 tablespoon each fresh parsley, basil
Italian flavored bread crumbs
1/4 cup white wine or chicken broth
in
Line a 13 x 9 deep baking pan with oil sprayed foil.
Lay the Sea Bass skin side down in the pan.
Whisk the lemon juice with the butter, dill, salt, pepper, parsley, basil, garlic and around 2 tablespoons olive oil together.
Drizzle over each piece of fish reserving some for the top. Sprinkle with Italian bread crumbs. Add the chicken broth on the bottom of the pan not touch the breading.
Drizzle with a little more reserved butter.
Bake in a preheated panggangan at 400 degrees for around 20 minutes or until fish starts to flake.
Serve with roasted recipe for broccoli and peppers
Created using The Recipes Generator
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