When I think of Ina Garten’s cooking, I think of timeless flavors, stunning presentation, and that magical balance between elegance and ease. That’s exactly what you’ll find in this Chilean Sea Bass recipe inspired by Ina Garten.
This dish is everything you want from a weeknight seafood dinner—or a weekend dinner party centerpiece. It’s tender, flaky, and infused with lemon, garlic, and fresh herbs—yet it comes together in just over 30 minutes.
Whether you’re cooking for your family or entertaining guests, this recipe is a no-stress showstopper. Chilean sea bass is naturally rich and buttery, so you don’t need much to make it shine. A few fresh ingredients and a simple preparation let the fish do the talking—just the way Ina would.
Why You’ll Love This Recipe
First off, Chilean sea bass is pure luxury—it has a melt-in-your-mouth texture that’s hard to beat. When paired with a light lemon-garlic butter sauce and roasted in the oven, it turns into something utterly sublime. The flavors are clean, bright, and balanced.
Second, this recipe is incredibly foolproof and family-friendly. Even picky eaters tend to enjoy sea bass because of its mild, slightly sweet flavor. Serve it with roasted vegetables, mashed potatoes, or even over a bed of orzo for an Ina-style elegant meal that doesn’t require any complicated techniques.
What You’ll Need
- 4 (6-ounce) Chilean sea bass fillets (skinless, if preferred)
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Lemon slices, for garnish
- Fresh parsley or thyme, for garnish
Pro Tips
- Bring the fish to room temperature before baking for more even cooking.
- Use a meat thermometer to ensure the perfect cook—sea bass is done at 135°F.
- Zest the lemon before juicing—you’ll get the most flavor and it’s easier to handle.
- Don’t overbake—Chilean sea bass cooks quickly and can dry out if left too long.
- Serve immediately—this dish is at its best hot and fresh from the oven.
Tools You’ll Need
- Baking dish or rimmed baking sheet
- Microplane zester
- Small mixing bowl
- Basting brush
- Meat thermometer (optional, but helpful)
- Measuring spoons
- Chef’s knife and cutting board
Substitutions and Variations
- No sea bass? Try halibut, cod, or black cod for a similar buttery texture.
- Add a crunch – Top with seasoned panko breadcrumbs before baking for texture.
- Make it spicy – Add a pinch of crushed red pepper flakes to the butter sauce.
- Herb swap – Use rosemary or dill in place of thyme if preferred.
- Dairy-free? Use olive oil or plant-based butter instead of dairy butter.
Make Ahead Tips
- Butter sauce can be mixed a day ahead and refrigerated. Warm slightly before using.
- Prep the fish earlier in the day: season and place in the baking dish, covered in the fridge. Let sit at room temperature for 20 minutes before baking.
- Leftovers reheat beautifully—flaked into pasta or over a salad the next day.
How to Make Ina Garten-Inspired Chilean Sea Bass
Step 1: Preheat Oven and Prepare Dish
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or line with parchment paper.
Step 2: Make the Lemon-Garlic Butter
In a small bowl, mix melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and thyme.
Step 3: Season the Fish
Place sea bass fillets in the prepared baking dish. Spoon or brush the lemon-garlic butter mixture evenly over the fillets.
Step 4: Bake
Bake for 15–18 minutes, or until the fish is opaque and flakes easily with a fork. Internal temp should reach 135°F.
Step 5: Garnish and Serve
Remove from the oven and rest for 2–3 minutes. Garnish with lemon slices and fresh herbs. Serve hot.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a 300°F oven until just warmed through (about 8–10 minutes).
- Flake leftover sea bass over a salad, into risotto, or mixed into scrambled eggs for a gourmet twist.
Recipe FAQs
1. What makes Chilean sea bass so special?
It’s incredibly buttery, mild, and flaky—it’s a premium white fish known for its melt-in-your-mouth texture.
2. Can I grill this instead of baking?
Yes! Use a grill pan and cook over medium-high heat for 4–5 minutes per side. Be gentle when flipping.
3. Is this dish kid-friendly?
Yes—its mild flavor makes it great for kids, especially when paired with potatoes or rice.
4. Can I freeze cooked sea bass?
It’s best fresh, but you can freeze leftovers for up to 1 month. Reheat gently from frozen in the oven.
Why You’ll Make This Sea Bass Again
Chilean sea bass is already a star ingredient, but this Ina Garten-inspired preparation makes it truly shine. It’s everything you want from a meal: impressive, delicious, and easy to pull off. Whether you’re cooking for family or friends, this recipe will never let you down—and it might just earn you a few “wow, you made this?” moments.
Tried it? I’d love to know what you served alongside it—or if your kids surprised you by loving fish night! Leave a comment below and share your experience.
