Baked Chilean Sea Bass

 

• Chilean Sea Bass – I used 1 lb sliced into 2 thick portions. If your local supermarket doesn’t carry Chilean sea bass, feel free to use mahi-mahi, grouper, or red snapper.
• Butter – Unsalted melted butter.
• Salt and Pepper – Kosher salt and fresh black pepper.
• Paprika – Adds color.
• Lemon – Adds so much flavor!

1. Preheat your oven to 400 degrees F. and allow the Chilean sea bass to rest for at least 20 minutes at room temperature. Cooking it straight out of the fridge will result in uneven cooking.
2. Pat dry the fish with a paper towel and then brush it with melted butter. Season it generously on all sides with salt and pepper. Sprinkle a little paprika on top for color, if desired. Pour the remaining melted butter over each filet.
3. Bake for 15 minutes or until the fish reaches an internal temperature of 145 degrees F. How long you cook it really depends on the thickness of each fish fillet.
4. Once the fish comes out of the oven, squeeze some lemon juice over the top and enjoy it!