Baked Wild Chilean Sea Bass
If you’re looking for a healthy, restaurant-quality meal then this recipe for Baked Wild Chilean Sea Bass is for you. This rich buttery sea bass served on top of a beautifully seasoned marinara with chickpeas is such a delectable combination. This is the perfect healthful indulgent meal.
Here at Sizzlefish, our chef prized Wild Chilean Sea Bass is known for its high fat content and velvety mouthfeel. Wild Chilean sea bass has a rich melt in your mouth texture, which pairs beautifully with the marinara and chickpea combination in this recipe. This moderately oily fish has tender, moist, thick flakes and is very forgiving when cooked since the flesh won’t get tough from overcooking. This is all due to its high levels of Omega-3 fatty acids.
This recipe is incredibly easy to put together on a busy weeknight, yet fancy enough to serve guests at a more formal gathering. The combination of our rich fatty wild Chilean sea bass next to the slightly salty acidic tomatoes works incredibly well. We added another texture dynamic to the dish with the addition of chickpeas. We also had fun with the textures and flavors by adding in the mini Marzano tomatoes to the already cooked marinara sauce. They added a bright fresh sweetness to the dish that really brought all the flavors together. We chose to bake our fillets for ease, but you can definitely sear them in an oiled skillet or grill them for a smokier flavor. We absolutely love the beautiful crust the Italian seasonings formed on top of the fillets when we baked them. The color contrast of the deep red sauce next to the creamy white wild Chilean sea bass fillets is absolutely stunning when plated together. Serve with a bright green salad to complete this meal.
2 6oz Sizzlefish Chilean Sea Bass Fillets
1 tsp Dried Italian Seasonings
Salt, to taste
Pepper, to taste
1 cup Marinara Sauce
1 cup Cooked Chickpeas
10 Cherry or Mini Marzano Tomatoes, sliced in half
2 TBSP Fresh Oregano, chopped
Preheat the oven to 400° F. Line a sheet pan with parchment paper.
Season the Chilean Sea Bass fillets with the dried Italian seasonings. Next, season the fillets with salt and pepper to suit your taste.
Place the sheet pan in the oven for 20-25 minutes or until the fillets have reached an internal temperature of 145° F.
While the fillets bake, place the marinara and chickpeas in a small saucepan and heat on medium until warm.
Add the sliced cherry tomatoes and 1 tablespoon fresh oregano to the marinara and cook for an additional 5 minutes. Remove from the pan the heat.
Once the sea bass is cooked through, plate the meal by placing half the marinara on each plate and placing the fillets on top. Garnish with fresh oregano.