WebDirections. 1) Gather all the ingredients. 2) Pat dry black cod/Chilean seabass fillet with a paper towel. If necessary, cut fillets into approx 4 oz pieces and …
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Preheat the oven to 425 F. Oil a broiler pan and rack or baking pan with olive oil. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning. Place the Chilean sea bass on the oiled broiler rack, skin-side down. Bake the fish fillets at 425 F for about 15 to 20 minutes depending on the thickness of the fillets.
In a small bowl, mix together olive oil, lemon juice, and garlic powder. Whisk until combined. Brush. Place the sea bass fillets in a baking dish and pat dry with a paper towel. Brush the fish with the olive oil mixture. (It’s okay if some of the oil runs off.) Season. Sprinkle both sides with garlic powder, sea salt, and black pepper. Bake.
First, pat sea bass dry with paper towels. Then, season on both sides with sea salt and pepper. Add 1 tablespoon butter to a large skillet over medium heat. Once butter melts, place fish skin side down. Cook for 5 minutes. Meanwhile, melt remaining 2 tablespoons butter in microwave. Stir in minced garlic and oregano. Flip fish.
This recipe includes a silky lemon and shallot buerre blanc sauce, which flavors the sea bass beautifully. Feel free to serve the fish plain if you like, or use another type of sauce. A simple lemon and butter sauce is another good option, or drizzle the fish with a Parmesan cream sauce.