Baked Lemon Dill Chilean Sea Bass

Chilean Sea Bass is a delicately mild white fish that if prepared properly, will be on a seafood lover's list of favorites.


Although one of the pricier fish to make, chances are after your first bite, you will have no problem paying extra for this pricey tasty seafood.


The lemon butter dill sauce combination brings out the taste of the Chilean Sea Bass, and it's so delicious, that makes this unforgettable.


We love the wonderful flaky thick white fish it's tender, juicy, and probably one of the tastiest white fish in the sea if you're a seafood lover.


Keeping the recipe simple is key, as this tastes great plain on its own no matter how it's cooked it's amazing in flavor.


The Chilean sea bass can be grilled, pan-fried, or baked in a sheet pan as we have with all your sides in one pan.


If you love seafood you may also like to try our Seafood Medley and Seafood and Crab Lemon Scampi recipes.


Of course, it's usually only on high-end seafood restaurants, so if you're a seafood lover do give it a try and maybe you will fall in love with the flavor as we did.


Scroll down and print off the recipe to give it a try.

Seafood Medley

This "Seafood Medley" is bursting with buttery sauce and fish from the sea.

I love to make a big pot of assorted seafood and pour this delicious sauce it simmers in over a favorite cooked pasta like angel hair or linguine.

If you're more of a mild white fish lover and not shellfish, try adding your favorite like flounder or grouper.

We are lucky here in Florida to be able to surf fish at the beach early in the morning and get a fresh catch on our lucky days to have for dinner.

Whenever you live, you can use any kind of fish in this delicate, fresh seafood sauce.

I love haddock or codfish, but that's a Northern fish, and I try to buy it whenever available here and most of the time it's frozen.

I have used wahoo, grouper, Mahi, and even some salmon, so there's no right or wrong kind to use, just use whatever you prefer!

This dish is great during Lent, Fish Friday, Christmas Eve on any Catholic meatless holiday menu.