Baked Chilean Sea Bass


  • 6 bass fillets
  • 1 tsp oregano
  • 1 tsp parsley, chopped
  • 3 cloves garlic, chopped
  • 2 tbs unsalted butter
  • salt and pepper to taste
  • 1 large onion sliced
  • 8 oz white wine
  • juice of 1 lemon
Chilean sea bass as a flaky delicious. In fact it is actually a species of grouper. This recipe is adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • Preheat oven to 375 degrees.
  • Rub herbs, garlic and butter over fish.
  • Season with salt and pepper
  • Place fish in a baking dish and cover with onion slices.
  • Add wine, lemon juice and bake for 30 minutes until fish is flaky.
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