Achieve perfectly cooked Chilean sea bass every time by searing it on the stove and finishing it in the oven. A spoonful of pesto brightens the rich, buttery fish for a quick, flavorful dinner you can make in under 20 minutes.
Chilean sea bass is an indulgent, nutrient-dense choice—high in protein and a great source of healthy fats. This gluten-free, keto-friendly preparation pairs beautifully with a crisp green salad or simply roasted broccolini for an easy, balanced meal.
This post is sponsored by Santa Monica Seafood, now offering nationwide delivery of premium seafood selections for customers in the continental United States.
Table of contents
- Is sea bass the same as Chilean sea bass?
- How to cook Chilean sea bass
- What side dishes go with it?
- More seafood recipes to try
Good seafood delivered to your door makes quick weeknight dinners and special meals alike much easier. A reliable source of high-quality fish lets you focus on technique—like the simple sear-and-bake method that keeps Chilean sea bass moist while building a lovely crust on the outside.
Is sea bass the same as Chilean sea bass?
“Sea bass” is a broad name used for several different species across the globe. Chilean sea bass refers specifically to a deep-water species prized for its rich, buttery flavor and tender, flaky texture. Its moist, meaty flesh makes it a sought-after choice for both home cooks and restaurants.
How to cook Chilean sea bass
Chilean sea bass is versatile—suitable for grilling, pan-searing, or baking. One of the most reliable methods at home is to sear the fish briefly in a hot skillet, then transfer the pan to a hot oven to finish cooking. This two-step technique creates a caramelized exterior while keeping the center tender and juicy.
Follow these four simple steps to cook Chilean sea bass perfectly:
- Preheat your oven to 400°F (204°C). A fully preheated oven helps the fish finish evenly without overcooking.
- Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Season the fish lightly with salt and pepper just before adding it to the pan so the seasoning adheres without drawing out moisture.
- Sear the fillets 2 minutes per side to develop a golden crust. Add cherry tomatoes or other quick-roasting vegetables to the skillet and drizzle with the remaining oil.
- Transfer the skillet to the oven and bake for about 10 minutes. Remove the fish, spoon pesto over each portion, and serve immediately so the sauce warms and melts into the top of the fish while the flesh stays silky.
Quick tip: If you prefer a dairy-free, nut-free option, swap the pesto for a bright chimichurri sauce instead. Adding sauce after cooking lets the flavor complement—not overpower—the natural richness of the sea bass.
What side dishes go with it?
Because Chilean sea bass is rich and buttery, it pairs well with lighter, vibrant side dishes. Try roasted vegetables, a lemony risotto, or a simple green salad to balance the meal. In this recipe, cherry tomatoes roast alongside the fish, adding brightness and a touch of acidity.
For low-carb serving ideas, zucchini noodles make a fresh, light base. If you want something more comforting and substantial, a creamy mushroom risotto complements the fish beautifully.
More seafood recipes to try
Looking for other quick seafood dinners? Try these easy options for meals ready in under 30 minutes: grilled shrimp tacos, lemon herb salmon, chipotle honey glazed salmon tacos, lemon butter garlic shrimp scampi, one-pot shrimp piccata pasta, or a blackened soy ahi burger.
- Grilled Shrimp Tacos with Avocado Salsa
- Lemon Herb Salmon
- Chipotle Honey Glazed Salmon Tacos
- Lemon Butter Garlic Shrimp Scampi
- One Pot Shrimp Piccata Pasta
- Blackened Soy Ahi Burger
Baked Chilean Sea Bass with Pesto
Make perfectly cooked Chilean sea bass by searing it briefly on the stove, then baking it to finish. Top with basil pesto for an easy, impressive dinner.
Servings
Serves: 2
Prep & Cook Time
Prep: 5 minutes | Cook: 12 minutes | Total: 17 minutes
Ingredients
- 2 tbsp olive oil, divided
- 12 oz Chilean sea bass (2 pieces, about 6 oz each, roughly 1 inch thick)
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 cup cherry tomatoes
- 1 tbsp basil pesto
Instructions
- Preheat the oven to 400°F (204°C).
- Heat 1 tablespoon of olive oil in a large cast-iron or oven-safe skillet over medium-high heat.
- When the oil is hot, add the sea bass to the skillet. Lightly season the top with about 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- Add the cherry tomatoes to the skillet and drizzle the remaining tablespoon of olive oil over them.
- Cook the fish 2 minutes, then flip and season the other side with the remaining salt and pepper. Cook another 2 minutes on the second side.
- Transfer the skillet to the preheated oven and bake for 10 minutes, until the fish is cooked through and flakes easily.
- Remove from the oven. Place each piece of sea bass on a plate with cherry tomatoes and spoon 1/2 tablespoon of pesto over each fillet. Serve immediately.
Notes
- For a dairy-free, nut-free alternative, use chimichurri sauce instead of pesto—its bright, herb-forward flavor pairs well with the rich fish.
- Adjust searing time slightly if your fillets are thicker than 1 inch to avoid overcooking; the goal is a golden crust and tender interior.
Nutrition Facts (per serving)
- Calories: 438 kcal
- Carbohydrates: 4 g
- Protein: 21 g
- Fat: 38 g
- Saturated Fat: 7 g
- Cholesterol: 75 mg
- Sodium: 743 mg
- Potassium: 162 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 856 mg
- Vitamin C: 17 mg
- Calcium: 20 mg
- Iron: 1 mg
