Baked Lemon Dill Chilean Sea Bass

 Chilean Sea Bass is my favorite and this one really stands out in flavors!

Baked Lemon Dill Chilean Sea Bass





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.



                                                  



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

    instructions:


  1. 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 oven 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


2 comments

  1. I am totally with you about the herbs..esp. the fresh one. This sea bass recipe looks excellent.

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  2. I think Bill might like this almost as much I as will! He's just starting to appreciate seafood. Hope you all stay safe---I'm keeping all my Florida friends in my prayers. xo

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