Ina Garten’s Chilean Sea Bass is a luxurious and flavorful dish, perfect for a special occasion or an elegant dinner. With its tender, flaky texture and rich buttery taste, this recipe highlights the simplicity of fresh ingredients combined with a touch of gourmet flair.

What is Ina Garten Chilean Sea Bass?

Chilean Sea Bass is a premium fish known for its delicate, buttery flavor and firm, flaky texture. Ina Garten’s recipe pairs this versatile fish with simple seasonings and a light, flavorful sauce to create a restaurant-quality dish at home.

Other Popular Recipes

Reasons to Try Ina Garten Chilean Sea Bass

Elegant and simple: Minimal ingredients and a straightforward method.
Healthy yet indulgent: High in omega-3s and low in carbs.
Versatile pairing: Complements a variety of side dishes.
Quick preparation: Ready in under 30 minutes.
Gourmet quality: Ideal for dinner parties or special meals.

Ingredients Needed to Make Ina Garten Chilean Sea Bass

Chilean sea bass fillets: 4 (6-ounce) portions, skinless.
Olive oil: 2 tablespoons.
Salt: 1 teaspoon.
Black pepper: 1/2 teaspoon.
Lemon juice: 2 tablespoons, freshly squeezed.
Butter: 3 tablespoons, unsalted.
Garlic: 2 cloves, minced.
Fresh parsley: 2 tablespoons, chopped, for garnish.
White wine (optional): 1/4 cup.

Instructions to Prepare Ina Garten Chilean Sea Bass

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.

Step 2: Season the fish

Pat the Chilean sea bass fillets dry with paper towels. Drizzle with olive oil and season both sides with salt and black pepper.

Step 3: Sear the fillets

Heat an oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the fillets for 2–3 minutes on each side until golden brown.

Step 4: Add the sauce ingredients

Lower the heat to medium. Add the butter, minced garlic, and white wine (if using) to the skillet. Stir to combine and let the sauce bubble for 1 minute.

Step 5: Bake the fish

Transfer the skillet to the preheated oven. Bake for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.

Step 6: Finish with lemon and parsley

Remove the skillet from the oven and drizzle the fillets with fresh lemon juice. Garnish with chopped parsley before serving.

What Goes Well With Ina Garten Chilean Sea Bass

Mashed potatoes: Creamy and comforting, perfect to soak up the sauce.
Steamed asparagus: A fresh and light side dish.
Wild rice: Adds texture and nuttiness to the meal.
Roasted vegetables: Carrots, zucchini, or Brussels sprouts complement the fish beautifully.
White wine: A crisp Sauvignon Blanc or Chardonnay pairs well.

Key Tips for Making Ina Garten Chilean Sea Bass

Choose fresh fish: High-quality sea bass ensures the best flavor and texture.
Don’t overcook: Check for doneness after 8 minutes in the oven to avoid drying out the fish.
Sear for flavor: Searing creates a golden crust and locks in moisture.
Deglaze the pan: Use white wine or chicken broth to enhance the sauce.
Serve immediately: Chilean sea bass is best enjoyed hot and fresh.

Creative Variations of Ina Garten Chilean Sea Bass

Herb-crusted: Add fresh thyme or rosemary to the seasoning for an aromatic twist.
Asian-inspired: Use soy sauce, ginger, and sesame oil for a different flavor profile.
Mediterranean style: Add cherry tomatoes, olives, and capers to the skillet before baking.
Spicy kick: Sprinkle red pepper flakes or cayenne for a hint of heat.

Storage Guidelines for Ina Garten Chilean Sea Bass

Refrigeration: Store leftovers in an airtight container for up to 2 days.
Freezing: Wrap the cooked fish tightly and freeze for up to 1 month. Thaw overnight before reheating.
Reheating: Warm gently in a 350°F oven or on the stovetop to maintain its texture.

Wrapping Up

Ina Garten’s Chilean Sea Bass is a simple yet luxurious dish that’s perfect for a variety of occasions. With its rich flavor and tender texture, this recipe is sure to impress your family and guests.

Try it today and bring a touch of gourmet elegance to your dining table!

More Ina Garten Recipes