Surprisingly, Chilean sea bass isn’t actually sea bass at all; it’s the market name for Patagonian toothfish, a type of cod that is found in icy waters; Patagonian toothfish is usually what you’re buying when you select “Chilean sea bass.” The high fat content of this mild white-fleshed fish makes it perfect for longer cook times and higher cook temperatures; grilled sea bass and baked sea bass are popular choices.
If you’re looking for a quick and easy recipe for baked sea bass, this is the one to try; it only uses five ingredients and is ready in under a half an hour. After you clean your Chilean sea bass, place it skin side down on a baking sheet and rub it with olive oil. Then, sprinkle the fish with salt, pepper, and your favorite spice blend. Our recipe calls for Cajun seasoning. After 20 to 25 minutes in a 425-degree oven, your baked sea bass will be ready to eat.
Click here for our easy and delicious Chilean sea bass recipe.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.