Chilean Sea Bass
Servings: 8 Servings
Ingredients
- 1 ½ to 2 pounds Chilean sea bass
- 6 tablespoons unsalted butter melted
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons capers drained (optional)
- 2 garlic cloves finely minced
- 1 ½ teaspoons dried dill
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 425°F, and lightly spray a 9x13-inch baking dish with cooking spray.
- Place the sea bass filets into the baking in an even layer. Set aside.1 ½ to 2 pounds Chilean sea bass
- In a small bowl, combine the butter, lemon juice, capers, garlic, dill, salt and pepper. Pour the butter mixture over the fish.6 tablespoons unsalted butter, 3 tablespoons freshly squeezed lemon juice, 2 tablespoons capers, 2 garlic cloves, 1 ½ teaspoons dried dill, ½ teaspoon salt, ¼ teaspoon black pepper
- Bake for 12-15 minutes or until the fish reaches an internal temperature of 145°F and flakes easily.
- Serve hot with a side of steamed asparagus, rice pilaf, or roasted broccoli. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of fish. Actual calories will vary.
Nutrition Facts
Chilean Sea Bass
Serving Size
0.25 pound
Amount per Serving
Calories
220
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
30
%
Polyunsaturated Fat
5
g
Cholesterol
83
mg
28
%
Sodium
284
mg
12
%
Carbohydrates
1
g
0
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
