Savory Baked Chilean Sea Bass

Pesce al Forno Saporito

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

The sweet flavor of Chilean sea bass is particularly well suited to this recipe, but those who would prefer not to support the overfishing of this precious fish could use halibut, black cod, or even grouper with excellent results.

Preparation time: 20 minutes
Total time from start to finish: 35 minutes


  • 1 medium clove garlic
  • 6 to 8 sprigs flat-leaf Italian parsley
  • 2 tablespoons fine dry bread crumbs
  • ¼ teaspoon dried oregano
  • Salt
  • 2 anchovy fillets
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • pounds skinless Chilean sea bass fillet


  1. Preheat the oven to 375° on convection heat, or 400° on regular bake.
  2. Peel and finely chop the garlic. Finely chop enough of the parsley leaves to measure 2 tablespoons. Put the garlic and parsley in a small bowl with the bread crumbs, oregano, and a pinch of salt. Finely chop the anchovies, add them to the bowl, and mix well. Transfer the mixture to a small plate.
  3. In a shallow bowl large enough to accommodate the fish, whisk together the lemon juice, olive oil, and some salt until emulsified. Dip the fish in the lemon and olive oil mixture, coat it well on all sides, then roll it in the bread crumb mixture. Try to get as much of it as possible to cling to the fish, then put the fish in a baking dish. Drizzle the remaining lemon and olive oil mixture over the fish. Bake for approximately 10 minutes per inch of thickness of the fillet. The fish is done when it flakes easily when prodded with a fork. Serve hot.