There’s something magical about a recipe that feels restaurant-worthy but is simple enough to make at home. That’s exactly what this Ina Garten–inspired Chilean Sea Bass brings to the table.
It’s buttery, tender, and melts in your mouth, with just the right touch of lemon, herbs, and garlic. The kind of meal that feels luxurious without the fuss.
I love making this dish for family dinners when we want something a little extra special but still easy enough to pull off on a weeknight.
The oven does most of the work, and it pairs beautifully with roasted vegetables, mashed potatoes, or a crisp salad. If your family enjoys flaky, rich white fish, this one’s going to become a favorite.
Why You’ll Love This Recipe
This dish is all about flavor and simplicity. The sea bass is marinated in olive oil, lemon juice, garlic, and fresh herbs, then baked until perfectly flaky and golden on top. It’s elegant enough for guests, but quick enough for a Tuesday night.
Even kids tend to enjoy it thanks to the mild, buttery flavor of the fish — no strong “fishy” taste here! And cleanup is a breeze with just one baking dish.
What You’ll Need
- 4 (6-ounce) Chilean sea bass fillets, skin removed
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- Salt and pepper, to taste
- Optional: lemon wedges and fresh parsley for serving
Pro Tips
- Let the fish sit at room temperature for 15 minutes before baking — this helps it cook evenly.
- Use fresh thyme if you can — it gives a fragrant, classic Ina-style flavor that really elevates the dish.
- Don’t overbake — sea bass should flake easily with a fork but still be juicy in the center.
- For a golden top, turn on the broiler for the last 1–2 minutes.
- Want extra richness? Drizzle with browned butter or a quick lemon beurre blanc right before serving.
Tools You’ll Need
- Small mixing bowl
- Citrus juicer
- Zester or microplane
- Baking dish or sheet pan
- Pastry brush or spoon
- Tongs or spatula for serving
Substitutions and Variations
- No Chilean sea bass? Try halibut, cod, or sablefish — they’re rich and bake beautifully.
- Herbs: Swap thyme for rosemary, parsley, or even dill for a brighter flavor.
- Add vegetables: Bake thin asparagus or cherry tomatoes in the same pan for an easy all-in-one dish.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika to the marinade.
Make Ahead Tips
You can marinate the fish for up to 1 hour before baking. Prep all your ingredients and slice your lemons ahead of time. Leftovers reheat gently in the oven at 300°F — or flake cold over a salad for a next-day lunch.
Instructions
1. Preheat and Prep
Preheat oven to 400°F. Lightly grease a baking dish or line a sheet pan with parchment paper. Pat fish fillets dry and place them in the dish.
2. Make the Marinade
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and pepper.
3. Brush and Marinate
Brush the marinade over the sea bass fillets, coating them evenly. Let them sit for 15–20 minutes at room temperature.
4. Bake the Sea Bass
Bake in the preheated oven for 12–15 minutes, or until the fish flakes easily with a fork and is opaque in the center. For a golden top, broil on high for 1–2 minutes at the end.
5. Serve
Transfer the baked sea bass to plates. Spoon over any pan juices and garnish with parsley and lemon wedges.
Leftovers and Storage
Store any leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or eat cold over greens as a light lunch. Avoid microwaving, which can make the texture rubbery.
Recipe FAQs
Q: Can I grill this recipe instead of baking?
Yes! Grill the fish over medium-high heat for about 4–5 minutes per side. Use a grill basket or foil to keep it from sticking.
Q: Can I use frozen sea bass?
Absolutely — just thaw it overnight in the fridge and pat dry before marinating.
Q: What sides go best with this fish?
Roasted vegetables, herbed couscous, or creamy mashed potatoes are all perfect.
Q: How do I know when sea bass is done?
It should flake easily with a fork and be opaque in the center. A thermometer should read 135–140°F at the thickest part.
Elegant, Simple, and So Delicious
This Ina Garten–inspired Chilean Sea Bass is buttery, flavorful, and wonderfully simple. It’s proof that the best meals don’t have to be complicated — just fresh ingredients, a little care, and a whole lot of love. Whether you’re cooking for family or a dinner party, this recipe always delivers.
Try it out and let me know in the comments how it turned out! Did you pair it with herbed rice? Add your own twist? I’d love to hear how your dinner table came to life.