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Broiled Chilean Sea Bass

Broiled Chilean Sea Bass
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This broiled Chilean sea bass delivers a beautifully crisp, golden exterior while maintaining the fish’s famously buttery, flaky interior. A simple seasoning of olive oil, lemon, and fresh herbs allows the rich flavor of the fish to shine, making it an elegant yet effortless weeknight main course.

Ingredients

Scale
  • 4 (6-ounce) Chilean sea bass fillets (about 1.5 pounds total), skin removed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice (from about half a lemon)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with aluminum foil for easy cleanup and set it aside.
  2. Pat the Chilean sea bass fillets dry with paper towels. Removing surface moisture ensures the oil and seasonings adhere properly and promotes even browning during broiling.
  3. In a small bowl, whisk together the olive oil, lemon juice, kosher salt, black pepper, and garlic powder. If using fresh thyme, stir it into the mixture. This simple emulsion will coat the fish evenly and prevent it from sticking to the foil.
  4. Place the fillets on the prepared baking sheet, spacing them at least 1 inch apart so they brown rather than steam. Brush the seasoned oil mixture over the top of each fillet, using all of it.
  5. Broil the fish for 6 to 8 minutes, depending on thickness, without flipping. You will see the edges turn golden brown and the flesh become opaque. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) at the thickest part.
  6. Remove the baking sheet from the oven and let the fillets rest for 2 minutes. Resting allows the juices to redistribute, ensuring a moist texture. Serve immediately with lemon wedges or a light herb sauce if desired.

Notes

Store leftover broiled sea bass in an airtight container in the refrigerator for up to 2 days. To reheat, place fillets on a foil-lined baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or until just heated through. Avoid microwaving at full power as it can dry out the fish. Freezing is not recommended because the delicate texture degrades upon thawing.

Nutrition

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Find it online: https://copycatkitchenco.com/broiled-chilean-sea-bass/