Baked Cajun Chilean Sea Bass

This Baked Cajun Chilean Seabass is a White flaky buttery fish that melts in your mouth with a spicy kick Cajun-style topping.

Much of the flavor that Chilean Sea Bass is very healthy and rich in Omega-3 Fatty acids these oils aren't only delicious. .

This species of seafood is from the waters near Chile and is technically a sea bass, and the real name of this glorious fis is called a Patagonian toothfish.

Another big plus cooking this style fish is the healthy fat cooks easily and it won't toughen up like other thick fillets you've overcooked it by accident.

Scroll down to the recipe card for our step-by-step recipe instructions.

Chilean Seabass Made Easy:

1. Step 1: Choose a cooking method, prepare a baking dish that is good for your method and grease it
2. Step 2: Preheat the cooking appliance
3. Step 3: Add the seabass to the greased dish, top with butter and herbs, and drizzle with melted butter on top
4. Step 4: Add the wine if baking or at the end for other cooking methods
5. Step 5: Cook and serve and garnish with lemon

Ingredients You Will Need

for exact measurements see the recipe card below to print it off

• Chilean Seabass
• fresh dill
• fresh flat-leaf parsley
• granulated garlic powder
• butter
• white wine
• salt, pepper, and cayenne to taste
• cooking spray oil
• Cajun spice
• Optional: salt and pepper taste and lemon wedges for garnish

Alternate Fish Suggestions (cooking times will vary)

• cod 12- 15 minutes
• halibut 10 -12 minutes
• haddock 12-15 minutes
• Spanish Mackeral 12- 15 minutes
• Wahoo12- 15 minutes
• Pompano 6-8 minutes
• Grouper 12 -15 minutes
• Mahi - Mahi 12- 15 minutes

Other Cooking Methods

1. Stovetop: Using one pan and a wok or cast iron: oil spray the pan, add the fish saute with the butter herbs for around 12 to 15 minutes add the wine 4 minutes before completed cooking. 
2. Grilling: Heat the grill, either skewer the seabass in chunks and baste with the butter herb mixture or add to a cast iron skillet to cook it outdoors adding the wine 3 minutes before it's completed cooking on medium heat. 
3. Air Fryer: Heat the air fryer to 400 degrees for 4 minutes. Place the seabass in an air fryer pan that is around 2 inches deep that's been brushed with olive oil. Place the fish in it, top with butter cook for 5 minutes, add the wine to the pan and finish air frying for 6 more minutes.

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Tips and Ideas

Chilean Seabass tastes best cooked and served immediately.


For less spicy flavors try one of our DIY seasoning blends.


Great side dishes with fish are asparagus, rice almondine, and sauteed broccoli or roasted vegetables.


The internal temperature for Seabass to be cooked through is 140 degrees use an instant-read thermometer.


Substitute any other thick pieces of white fish if you can get Chilean Seabass!

Baked Cajun Chilean Sea Bass

Yield: 4

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 15 MinInactive time: 20 MinTotal time: 45 Min

This Chilean Seabass is a White flaky buttery fish that melts in your mouth with a spicy kick Cajun-style topping.

Ingredients

• 1 1/2 pounds or 4 squares of Chilean seabass
• 3 cloves fresh minced garlic
• 1 teaspoon granulated garlic powder
• 4 tablespoons butter melted
• enough breadcrumbs to cover each piece of fish
• 1 tablespoon flat-leaf minced parsley
• 1/4 cup dry white wine
• 1 tablespoon fresh dill weed
• 1 teaspoon Cajun seasoning
• salt and pepper to taste
• Optional: more cayenne pepper to taste if you really love the heat
• 2 fresh lemons sliced or cut into wedges on the serving plates

Instructions

1. Preheat the oven to 400 degrees.
2. Grease (or line with parchment paper only using a baking method for cooking) an oven-proof baking dish and set it aside.
3. Soften the butter in a small bowl and add both garlic and herbs to it
4. Smear this on top of the seabass.
5. Sprinkle each piece with Cajun spices evenly.
6. Sprinkle breadcrumbs evenly on top of each piece of fish
7. Pour the melted butter over each piece.
8. Pour the wine just around the fish on the bottom of the baking dish.
9. Bake in the preheated oven a 400 until the fish flakes easily around 15 to 18 minutes.
10. Serve with a squeeze of lemon on top.

Notes

Alternate Fish Suggestions (cooking times will vary)

• cod 12- 15 minutes
• halibut 10 -12 minutes
• haddock 12-15 minutes
• Spanish Mackeral 12- 15 minutes
• Wahoo12- 15 minutes
• Pompano 6-8 minutes
• Grouper 12 -15 minutes
• Mahi Mahi 12- 15 minutes

Other Cooking Methods

1. Stovetop: Using one pan and a wok or cast iron: oil sprays the pan, add the fish saute with the butter herbs, follow ingredients for this recipe in order..cook for around 12 to 15 minutes add the wine 4 minutes before completed cooking. 
2. Grilling: Heat the grill, either skewer the seabass in chunks and baste with the butter herb mixture or add to a cast iron skillet and follow the recipe ingredients. Then cook it outdoors adding the wine to the skillet 3 minutes before it's completed cooking on medium heat. 
3. Air Fryer: Heat the air fryer to 400 degrees for 4 minutes. Place the seabass in an air fryer pan that is around 2 inches deep that's been brushed with olive oil. Place the fish in it, top with butter cook for 5 minutes with cajun spice bread crumbs Stop the air fryer and add the wine to the pan, and finish air frying for 6 more minutes.

Nutrition Facts

Calories

408.02

Fat (grams)

32.77

Sat. Fat (grams)

11.91

Carbs (grams)

7.34

Fiber (grams)

1.97

Net carbs

5.38

Sugar (grams)

1.65

Protein (grams)

20.7

Sodium (milligrams)

225.59

Cholesterol (grams)

104.94

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https://www.whatscookinitalianstylecuisine.com/2013/06/baked-garlic-cajun-spiced-sea-bass.html

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Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2022.