Bring a touch of elegance to your table with this Lemon And Herb Chilean Baked Seabass! Infused with rosemary, parsley, and oregano, each bite of this tender fish is bursting with fresh flavors and a hint of zest. This baked fish recipe is simple, delicious, and perfect for any occasion!
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Why This Recipe Works
- Moist and Tender Texture: Baking seabass in the oven ensures even cooking, keeping the fish moist and preserving its delicate, tender texture.
- Enhanced Flavors: The gentle heat allows natural flavors to shine, while fresh herbs like rosemary, parsley, and oregano, paired with lemon, infuse the fish beautifully.
- Effortless Cooking: This baked sea bass recipe is a hands-off method that makes it easy to achieve restaurant-quality results, perfect for weeknight dinners or special occasions.
🥘 Ingredients
Here are the ingredients for this delicious recipe
- Chilean Sea Bass: Known for its delicate flavor and tender texture, perfect for baking.
- Fresh Parsley or Dill: Adds a fresh, herby accent to complement the fish.
- Rosemary: Provides aromatic depth, enhancing the overall flavor profile.
- Salt and Pepper: Classic seasonings that bring out the natural taste of the fish.
- Oregano: Offers a Mediterranean twist, adding warmth to the dish.
- Lemon: Lemon slices infuse a bright, citrusy freshness that elevates the flavors.
- Extra Virgin Olive Oil: Adds richness and aids in roasting, keeping the fish moist.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
If you’re looking for substitutions:
- Fish: Try tilapia, cod, or snapper for a similar mild flavor and texture.
- Lemon: Swap with lime or even orange slices for a slightly different citrus twist.
- Herbs: Replace rosemary, parsley, or oregano with thyme, dill, or basil to keep the herbaceous notes fresh.
- Olive Oil: Use avocado oil or melted butter for a rich, buttery flavor.
These swaps allow flexibility while keeping the dish flavorful!
🔪 How To Cook Chilean Sea bass (With Lemon And Herbs)
Step One: Preheat your oven to 350°F (175°C). Take the gutted seabass and place it on a baking tray or oven-safe dish. Season the fish with salt and your preferred spices, gently rubbing them over the skin and inside the cavity.
Step Two: Slice the lemons and place several slices, along with fresh herbs like rosemary, parsley, and oregano, inside each fish cavity for a boost of flavor. Lightly drizzle or brush olive oil over the fish to keep it moist and add a lovely finish to the skin.
Step Three: Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
Step Four: Serve immediately on it's own or with a delicious side salad. Add lemon wedges so you can squeeze lemon juice over the fish for enhanced flavor.
Which Type Of Seabass Is Best To Use?
For this baked seabass recipe we used Chilean Seabass but this recipe will work with any of the following types of seabass.
- Black Seabass: Native to the Atlantic, black sea bass has a firmer texture and mild flavor that works well with bold seasonings. It’s a versatile option and is often more budget-friendly than other types.
- Mediterranean Seabass (Branzino): Known for its mild, delicate flavor and tender texture, branzino is a popular choice for baking. The sweet taste of this white fish pairs beautifully with lemon and herbs, making it perfect for this recipe.
- Chilean Seabass: Rich and buttery, Chilean seabass has a higher fat content, which keeps it moist during cooking. Its thick fillets are ideal if you prefer a slightly more luxurious texture and taste.
👩🍳 Expert Tips
- Choose the Right Size: Use a roasting dish that comfortably fits the chilean seabass without crowding. A snug fit helps keep the fish moist and allows for even cooking.
- Use Fresh Herbs: For the best flavor, opt for fresh rosemary, parsley, and oregano. Fresh herbs release more aroma and blend beautifully with the fish and lemon.
- Don’t Overbake: Seabass is a delicate fish, so keep an eye on it while baking. It’s ready when it flakes easily with a fork—about 15-20 minutes at 350°F.
💭 FAQs
Yes, you can absolutely use fresh seabass fillets instead of a whole fish! However, since fillets lack the cavity for stuffing, you’ll need to arrange the lemon slices and herbs on top of each fish fillet. Simply season the fillets, lay the lemon and herbs over them, and drizzle with olive oil before baking. This approach still infuses plenty of flavor and gives you a beautifully aromatic, baked seabass dish!
Baking is best for a tender, infused flavor, while frying gives a crispy, richer finish—plus, baking gives you time to whip up a side salad!
Yes, seabass is considered a mildly oily fish. While it doesn’t have as high a fat content as fish like salmon or mackerel, it still contains beneficial natural oils, giving it a slightly richer texture and flavor compared to lean white fish like cod.
Yes, seabass is a nutritious option! It’s packed with lean protein and contains beneficial omega-3 fatty acids. Seabass also provides vitamins and minerals like vitamin D, selenium, and B vitamins, making it a wholesome choice to enjoy as part of a balanced diet.
Allow the fish to cool completely, then place it in an airtight container. Store in the refrigerator for up to 3 days.
For longer storage, wrap the fish tightly in plastic wrap or foil and place it in a freezer-safe container or bag. Freeze for up to 2 months. When ready to use, thaw the fish overnight in the refrigerator for best texture and flavor before reheating.
🧂Serving Suggestions
Here are some sides to serve with Baked Seabass With Lemon and Herbs:
- Charred Corn Salad with Tomatoes: A flavorful salad with charred corn and juicy tomatoes, adding sweetness and smokiness to your meal.
- Mediterranean Farro Salad: A hearty mix of farro, cucumbers, tomatoes, and olives that pairs well with the delicate flavor of cooked fish.
- Wild Rice with Pomegranates: Nutty wild rice with bursts of pomegranate for an earthy, textured side that complements baked chilean seabass.
- Avocado Salad: Light and refreshing, an avocado salad brings a cool contrast to the warm, baked seabass.
- Sweet Potato Fries: These crispy sweet potato fries offer a touch of natural sweetness and make a fun, savory side.
This combination brings freshness, heartiness, and a hint of sweetness to your baked fish meal.
🍽 Related Recipes
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Baked Seabass With Lemon and Herbs (Chilean)
Ingredients
- 2 Sea Bass
- ¼ Cup Parsley or Dill
- ¼ Cup Rosemary
- ⅓ teaspoon Salt
- ⅓ teaspoon Black Pepper Ground
- ½ teaspoon Oregano
- 2 Lemon
- 3 tablespoon Olive Oil
Instructions
- Preheat your oven to 350°F (175°C). Take the gutted seabass and place it on a baking tray or oven-safe dish. Season the fish with salt and your preferred spices, gently rubbing them over the skin and inside the cavity.
- Slice the lemons and place several slices, along with fresh herbs like rosemary, parsley, and oregano, inside each fish cavity for a boost of flavor. Lightly drizzle or brush olive oil over the fish to keep it moist and add a lovely finish to the skin.
- Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
- Serve immediately on its own or with a delicious side salad. Add lemon wedges so you can squeeze lemon juice over the fish for enhanced flavor.
