Baked Chilean Sea Bass with Pesto Recipe

If you’re looking for a dinner that feels fancy but comes together in a flash, I have just the thing for you. This Baked Chilean Sea Bass with Pesto Recipe is one of my absolute favorites because it’s tender, flaky, and bursting with bold, fresh flavors. Plus, it’s made with just a handful of ingredients and can be on your plate in about 20 minutes. Trust me, once you try this, it’ll become a regular in your weeknight rotation!

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Ingredients You’ll Need

What I love about this Baked Chilean Sea Bass with Pesto Recipe is how the ingredients complement each other perfectly—rich fish, vibrant pesto, and that zesty pop from the grilled lemon. When shopping, look for the freshest fish and a quality basil pesto, whether homemade or store-bought.

• Chilean sea bass: Known for its buttery texture, but feel free to choose another thick, white fish if you can’t find it.
• Extra virgin olive oil: Adds a subtle fruity note and helps keep the fish moist during baking.
• Kosher salt: Enhances the natural flavors without overpowering.
• Black pepper: Just a simple seasoning to balance the dish.
• Red pepper flakes or Aleppo pepper: I love the smoky heat from Aleppo pepper, but red pepper flakes work great if you want a bit of a kick.
• Lemons: Grilling the lemons caramelizes their sugars and softens the acidity—trust me, this step really elevates the dish.
• Basil pesto: Whether you make your own or grab a jar, fresh pesto brings that herbal, garlicky hit that’s irresistible.
• Grape tomatoes (optional): Tossed with olive oil and salt, they add a juicy burst that pairs beautifully with the fish.

Variations

I’m all about making recipes your own, so don’t hesitate to play around with this Baked Chilean Sea Bass with Pesto Recipe. I often switch up the peppers or add different herbs to the pesto for a fresh twist.

• Fish swap: I’ve used halibut and cod when I couldn’t find Chilean sea bass, and the result was just as delightful.
• Heat level: Swap red pepper flakes for a milder paprika or add a pinch of cayenne if you want more heat.
• Herb variations: Try adding parsley or cilantro to your pesto for a different herbal profile.
• Tomato tweaks: In cooler months, I swap grape tomatoes for roasted peppers or olives for richness.

How to Make Baked Chilean Sea Bass with Pesto Recipe

Step 1: Prep and Season the Fish

Start by positioning your oven rack in the middle and preheating your oven to 425°F. I like to lightly oil a large baking pan so the fish doesn’t stick, which makes cleanup a breeze. Lay your fish fillets in the pan and drizzle with olive oil – don’t be shy! Then sprinkle generously with kosher salt, black pepper, and your red pepper flakes or Aleppo pepper. Cover the pan tightly with foil, but tent it slightly to ensure the foil doesn’t touch the fish and dry it out.

Step 2: Bake Until Tender and Flaky

Pop your covered baking pan into the oven and let the fish cook for 12 to 15 minutes. You’ll want to check the thickest part of the fillet—it should flake easily with a fork. Avoid overcooking here, as Chilean sea bass is delicate and can dry out quickly. When you see flaky, tender flesh, you’re good to go.

Step 3: Char Those Lemons

While the fish is baking, fire up a grill pan over medium-high heat. Place your halved lemons cut-side down on the pan and sear for about 2 minutes until you see nice grill marks and the lemons soften slightly. This step is a game-changer: it mellows the sharp acidity and adds a smoky sweetness that elevates the whole dish.

Step 4: Finish with Pesto and Serve

When the fish is done, carefully remove the foil and immediately squeeze one of those grilled lemon halves all over the fillets—you’ll see how the fish soaks up that bright citrus. Then spread the basil pesto on top while the fish is still warm, letting those fresh flavors meld beautifully. If you’re using grape tomatoes, toss them with olive oil and a pinch of salt and scatter them around the fish as a colorful, juicy garnish. Serve immediately with the remaining grilled lemons on the side for extra zing.

How to Serve Baked Chilean Sea Bass with Pesto Recipe

Garnishes

I love finishing this dish with extra fresh basil leaves or a sprinkle of toasted pine nuts for crunch. Some flaky sea salt on top right before serving adds a lovely texture and pops those flavors even more. Also, a few more lemon wedges on the side never hurt—sometimes I squeeze a little extra citrus while eating!

Side Dishes

This sea bass goes wonderfully with simple sides like roasted asparagus, garlic butter green beans, or a crisp garden salad dressed with lemon vinaigrette. For something heartier, creamy risotto or herbed quinoa are personal go-tos—they soak up the pesto and lemon juices beautifully.

Creative Ways to Present

For a special dinner, I like serving this fish on a large platter lined with fresh basil leaves and scattered grape tomatoes for a burst of color. Drizzling a bit more pesto around the plate makes it look restaurant-worthy. You can even set the fillets atop a bed of sautéed spinach to amp up the greens. Guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare!), store them in an airtight container in the fridge. I usually squeeze a bit more lemon over any leftover fish before sealing to keep it fresh and bright. It’s best eaten within 2 days.

Freezing

I haven’t personally frozen the cooked fish because I prefer it fresh, but you can freeze raw Chilean sea bass fillets tightly wrapped for up to 3 months. Thaw overnight in the fridge before cooking to maintain texture and flavor.

Reheating

To reheat, I find gently warming the fish in a low oven (around 275°F) for 10-15 minutes keeps it moist without drying out. You can also reheat in a skillet over low heat, covered, to preserve tenderness. Avoid microwaving if you can—it tends to toughen the fish.

FAQs

Final Thoughts

This Baked Chilean Sea Bass with Pesto Recipe really feels like a special treat without all the stress. I absolutely love how it transforms a handful of simple ingredients into a restaurant-quality meal, and I know you’ll enjoy the beautiful balance of flavors just as much as my family does. Give it a try—you might just find yourself making this elegant dish on repeat!

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