Description
This Baked Chilean Sea Bass with Basil Pesto is a quick, flavorful weeknight dinner featuring tender and flaky fish seasoned with chili flakes and herbs, baked to perfection, and finished with a zesty charred lemon and fresh basil pesto. Optional grape tomatoes add a fresh, colorful garnish, making this dish both elegant and easy to prepare.
Ingredients
Scale
Main Ingredients
- 2 pounds Chilean sea bass (or another white fish fillet of your choice, thawed if previously frozen)
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
- 1-2 lemons, halved
- 1/4 cup basil pesto (homemade or store bought), plus more to your liking
- 1 cup grape tomatoes, halved (optional)
Instructions
- Prepare the Oven and Pan: Position a rack in the middle of your oven and preheat it to 425°F (218°C). Lightly oil a large baking pan to prevent sticking.
- Season the Fish: Place the Chilean sea bass in the prepared baking pan and drizzle with extra virgin olive oil. Season the fish evenly all over with kosher salt, black pepper, and your choice of either red pepper flakes or Aleppo pepper. Cover the baking pan tightly with foil, making sure to tent it so the foil does not touch the fish.
- Bake the Fish: Transfer the pan to the preheated oven and bake for 12 to 15 minutes, or until the thickest part of the fish flakes easily with a fork, ensuring it’s cooked through but still moist and tender.
- Char the Lemons: While the fish is baking, heat a grill pan over medium-high heat. Place the lemon halves cut side down onto the hot grill pan and sear briefly for about 2 minutes until they soften and develop a slight char. Remove from heat and set aside.
- Finish and Serve: Once the fish is cooked, remove the baking pan from the oven and carefully uncover. Immediately squeeze the juice of one grilled lemon half all over the fish to add brightness. Spread the basil pesto on top of the fish generously. If using, toss the halved grape tomatoes with a pinch of salt and a drizzle of olive oil, then arrange them over the fish as a garnish. Serve immediately with the remaining grilled lemon halves on the side for additional squeezing.
Notes
- Tender and flaky with bold flavors, this Chilean Sea Bass Recipe with Basil Pesto is a quick and easy weeknight dinner option.
- Made with just 7 simple ingredients, the dish comes together in about 20 minutes.
- Feel free to swap the Chilean sea bass with other meaty white fish varieties like halibut or cod.
- The charred lemon adds a wonderful smoky brightness that complements the richness of the fish and pesto.
- Adjust the amount of chili flakes or Aleppo pepper to suit your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 287 kcal
- Sugar: 0.8 g
- Sodium: 273 mg
- Fat: 22.7 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 17.9 g
- Trans Fat: 0 g
- Carbohydrates: 2.7 g
- Fiber: 0.8 g
- Protein: 18.1 g
- Cholesterol: 67 mg
