Description
Tender baked Chilean sea bass seasoned with chili flakes and finished with fresh lemon and basil pesto for a bright, flavorful dish. Perfect for a quick and elegant meal.
Ingredients
- 2 pounds Chilean sea bass (or another white fish fillet of your choice, thawed if previously frozen)
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
- 1–2 lemons, halved
- 1/4 cup basil pesto (homemade or store bought), plus more to your liking
- 1 cup grape tomatoes, halved (optional)
Instructions
- Preheat oven to 425°F and position a rack in the middle. Lightly oil a large baking pan.
- Place the fish in the prepared pan and drizzle with olive oil. Season with salt, pepper, and red pepper flakes or Aleppo pepper. Cover tightly with foil, tenting it so it does not touch the fish.
- Bake for 12 to 15 minutes, or until the thickest part of the fish flakes easily.
- Meanwhile, heat a grill pan over medium-high heat. Place lemons cut side down and sear for about 2 minutes until softened and lightly charred. Set aside.
- Remove fish from oven and uncover. Squeeze one grilled lemon half over the fish and spread basil pesto on top. If using, toss grape tomatoes with olive oil and salt, then arrange over the fish. Serve immediately with remaining lemon.
Notes
- You can substitute Chilean sea bass with cod, halibut, or another firm white fish.
- Adjust chili flakes based on your spice preference.
- Serve with rice, roasted vegetables, or a light salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 70 mg
