Simple and Delicious Baked Chilean Sea Bass Recipe

Gather the ingredients.

Preheat the oven to 425 F. Oil a broiler pan and rack or baking pan with olive oil.

Lightly sprinkle 4 Chilean sea bass fillets (about 6 inches each) with Kosher salt, freshly ground black pepper, and Creole seasoning.

Place the Chilean sea bass on the oiled broiler rack with the skin side down.

Bake the fish fillets at 425 F for about 15 to 20 minutes, depending on the thickness of the fillets. The fish is ready when it reaches an internal temperature of 145 F, as indicated by an instant-read thermometer inserted into the center of a fillet.

While the fish is baking, prepare the lemon beurre blanc sauce.

In a saucepan, combine 1/4 cup dry white wine, 1 1/2 tablespoons white wine vinegar, and 1 1/2 tablespoons minced shallots.

Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.

Add 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and 1 tablespoon of heavy cream.

Remove the pan from the heat and whisk in 1 piece of cold butter.

Place it back over low heat, continuing to whisk until the butter is nearly melted.

Incorporate the remaining pieces of butter gradually until all are blended in.

Taste and season with salt and pepper as needed, whisking until well blended. If the sauce is too hot or too cold, it may separate, so maintain a warm temperature—at least 80 F but no hotter than about 135 F—until serving.

To serve, drizzle the sauce over the Chilean sea bass and garnish with lemon wedges, if desired. Enjoy your meal!