Baked Chilean Sea Bass with Zucchini and Tomatoes

chilean sea bass with zucchini and tomatoes

Share this! Your friends will love it...

My favorite fish is Chilean sea bass. If I could only have one fish for the rest of my life, it would be that. OK, truth be told I don’t like that many fishes and the ones I do like are white fishes – except for tuna. But there is always an exception to a rule, isn’t there? The chilean sea bass is so versatile I’ve served it so many ways from picatta to bacon wrapped.

All purchase links are affiliate links. What that means is that if you make a purchase through one I may receive a small commission (at no additional charge to you)

baked chilean sea bass

Baked Chilean Sea Bass with Zucchini and Tomatoes

Serves 2

  • 2 6 oz Chilean sea bass filets
  • 1 medium zucchini
  • 2 small tomatoes
  • 1 small garlic clove or 1/2 tsp garlic powder
  • handful of basil leaves
  • half a lemon
  • 1/3 cup panko bread crumbs
  • TBS butter

pasta or rice for serving

  • Preheat oven to 350
  • Spray a baking dish with cooking spray

toast panko

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

  • Heat butter in saute pan. When melted toast panko until light, golden brown. Set aside.

chop tomatoes and slice zucchini

  • Slice zucchini into 1/8″ rounds and chop tomato roughly. 
  • Roughly chop basil

cook vegetables

  • Heat oil in a heavy bottomed saute pan and add garlic or garlic powder.
  • Add the zucchini and tomatoes and cook until the vegetables are just starting to soften

drizzle lemon over chilean sea bass

[cboxarea id="cbox-IVEtmKHDExiTjpDi"]

  • Salt the fillets, spritz with lemon and place them in the baking dish and top with the tomato and zucchini mixture.

  • Sprinkle with the browned bread crumbs
  • Lightly cover with foil and bake in the preheated oven for 20 minutes until the fillets are cooked through.

baked chilean sea bass

  • Serve on top of pasta or rice. Sprinkle with reserved basil.

How Was the Baked Chilean Sea Bass?

This fish was cooked perfectly and was really delicious. The zucchini and tomatoes are a classic combination that really go well with the sweet fish. Basil is a perfect herb in my opinion and it elevates just about anything it goes into. We both gobbled this down. 


Share this! Your friends will love it...

Similar Posts