Baked Sea Bass Oreganata
Baked Sea Bass Oreganata
Crunchy on the outside, tender on the inside, this recipe for Baked Chilean Sea Bass Oreganata is an amazing dish ready in less than 30 minutes!
Wild Chilean Sea Bass is a chef-prized fish known for its high-fat content and velvety mouthfeel. It has a rich, melt in your mouth texture, with white flesh and flakey meat. This white fish is a great source of vitamin B-6, which is necessary for development of the brain, nerves, and skin. Chilean Sea Bass is also very high in fat, including Omega-3 fatty acids, which are great for the heart.
Baked Chilean Sea Bass Oreganata is an Italian American dish that uses a combination of herbs with bread crumbs and Parmesan cheese to create a beautifully flavored dish with minimal effort. The dish is then finished off with a drizzle of garlic, lemon and herb infused butter. We recommend serving this dish with lightly sautéed vegetables like zucchini and squash.
4 Sizzlefish Chilean Sea Bass Fillets
Kosher Salt, to taste
Pepper, to taste
1 cup Plain Bread Crumbs
½ cup Grated Parmesan Cheese, divided
½ tsp Garlic powder
½ tsp Onion Powder
½ tsp Paprika
¼ tsp Italian Seasoning
¼ tsp Dried Oregano
1 Egg, beaten
Extra Virgin Olive Oil
4 TBSP Butter
2 Garlic cloves, sliced thin
1 tsp Chopped Fresh Oregano
Chopped Fresh Parsley, optional garnish
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Season the Chilean Sea Bass fillets well with salt and pepper.
In a pie plate or wide bowl, combine the bread crumbs, 1/3 cup Parmesan cheese, garlic powder, onion powder, Italian seasoning and oregano. Place the beaten egg in a separate pie plate or wide bowl. Place both bowls side by side next to the parchment lined sheet pan.
Take a fillet of Chilean Sea Bass and dip it into the egg, making sure to coat it well. Next place the fillet into the bread crumb mixture and coat all sides. Place the breaded fillet on the prepared sheet pan. Repeat this method with the rest of the fillets. If you have extra bread crumbs, place them evenly on top of the breaded fillets. Lightly drizzle olive oil on top of each fillet.
Place the sheet pan in the preheated oven and bake for 15-20 minutes, checking the fillets at 10 minutes to make sure the bread crumbs aren’t getting too brown (if they are, lightly cover the fillets with aluminum foil). Once the Chilean Sea Bass reaches an internal temperature of 135°F, remove the pan from the oven.
While the fillets are baking, make the butter sauce by combining the butter and garlic in a small saucepan. Heat the mixture on medium-low heat for 2 minutes. Next take the butter off the heat. Add the fresh oregano and the juice of one lemon to the melted butter mixture. Whisk well to combine. When you are ready to serve, evenly drizzle the butter mixture over the Chilean Sea Bass fillets. Garnish with sliced lemon, the remaining grated Parmesan cheese, fresh oregano and parsley.