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I used Chilean sea bass for this recipe. It’s a mild, delicious fish with a soft, flaky texture. Chilean sea bass is very similar in flavor to black cod, so either one works well here. The flakes are softer and more delicate than something like cod, which gives the fish its rich, tender texture. The lemon butter sauce would also be wonderful with halibut or haddock—just be sure to adjust the baking time if you use a different type of fish.
Even though it looks elegant on the plate, this recipe is surprisingly simple to make. The ingredient list is short, and the fish bakes quickly in the oven while you prepare the lemon butter sauce. It’s nice enough for a special dinner but easy enough to make on a weeknight.
The recipe is easy to scale down, making it an excellent dish to serve for a special dinner for two.
What You’ll Like About This Dish
Restaurant-quality flavor. Tender sea bass with a classic, velvety beurre blanc.
Simple preparation. Bakes quickly and pairs with a sauce made from just a few ingredients.
Bright and buttery. Lemon and wine cut through the richness for perfect balance.
Elegant and reliable. Suitable for dinner parties, holidays, or date nights.
Ingredient Notes
- Dry white wine: Forms the base of the beurre blanc; choose something crisp and not too sweet.
- Shallots: Add gentle sweetness and aromatics to the reduction.
- Lemon juice and zest: Bring acidity and brightness to the sauce.
- Heavy cream: Helps stabilize the beurre blanc so it emulsifies smoothly.
- Butter: Must be cold; adds richness and creaminess to the sauce.
- Sea bass fillets: Rich, flaky fish that bakes beautifully.
- Paprika: Adds a bit of color and gentle flavor.
- Lemon wedges: Brighten the finished dish.
Steps to Make Baked Chilean Sea Bass With Lemon Butter Sauce
- Combine the wine, shallots, lemon juice, lemon zest, and cream in a saucepan and simmer until reduced.
- Whisk in cold butter a few cubes at a time until the sauce becomes velvety and smooth.
- Season the sauce and keep warm.
- Heat the oven and oil a baking rack set over a sheet pan.
- Season the sea bass with salt, pepper, and paprika.
- Bake until the fish flakes easily and reaches the desired doneness.
- Serve the sea bass with the lemon butter sauce and lemon wedges.
Pro Tip:
Use cold, diced butter for the beurre blanc. Adding it slowly while whisking ensures the sauce emulsifies into a silky, stable texture rather than splitting.
Recipe Variations
- Herb beurre blanc. Stir in fresh dill, tarragon, or chives just before serving.
- Garlic lemon version. Add a lightly smashed garlic clove to the wine reduction; remove before whisking in butter.
- Capers and lemon. Finish the sauce with a teaspoon of capers for briny contrast.
- Pan-seared option. Sear the fish in a skillet before finishing briefly in the oven.
- Citrus twist. Replace some of the lemon juice with orange zest and juice for a softer, sweeter note.
Serving Suggestions
- Serve with roasted asparagus, pea purée, or green beans for a simple, elegant plate.
- Pair with buttery mashed potatoes or creamy polenta.
- Add a crisp green salad dressed with lemon vinaigrette.
- Choose a chilled Sauvignon Blanc or Pinot Grigio for pairing.
How to Store Baked Chilean Sea Bass
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a low oven (about 300°F) or in a covered skillet. Avoid high heat to prevent the fish from drying out.
Sauce: Beurre blanc does not reheat well. If it separates, whisk vigorously over very low heat to bring it back together.
Baked Chilean Sea Bass With Lemon Butter Sauce
Ingredients
For the Lemon Butter Sauce
- ½ cup dry white wine
- 2 tbsp minced shallots
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp heavy cream
- 8 tbsp cold unsalted butter, diced into 1-inch cubes
- Fine salt, to taste
- Pinch cayenne pepper (optional)
For the Sea Bass
- Olive oil or olive oil spray for the rack
- 1 ½ to 2 pounds sea bass fillets, 6 to 8 ounces each
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Paprika, to taste
- Lemon wedges, for serving
Recommended Equipment
- Medium saucepan and whisk
Instructions
Prepare the Sauce
- In a medium saucepan, combine the dry white wine, shallots, lemon juice, and lemon zest. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until reduced by about 75 percent, about 5 to 7 minutes.1/2 cup dry white wine | 2 tbsp minced shallots | 2 tbsp lemon juice | 1 tsp finely grated lemon zest
- While whisking constantly, add the cream, then whisk in a few cubes of cold butter at a time. When 2 cubes melt and blend into the wine mixture, add 2 more cubes. Continue adding and whisking until all of the butter is incorporated.2 tbsp heavy cream | 8 tbsp cold unsalted butter
- Taste the sauce and season with fine salt and cayenne pepper, if using. Keep warm.Fine salt | Pinch cayenne pepper (optional)
Prepare the Sea Bass
- Heat the oven to 425°F and place a rack on a large rimmed baking sheet. Oil the rack with olive oil or olive oil spray to prevent sticking.Olive oil or olive oil spray for the rack
- Sprinkle the sea bass all over with salt, pepper, and paprika.1 1/2 to 2 pounds sea bass fillets | Kosher salt | Freshly ground black pepper | Paprika
- Place the sea bass on the oiled rack and bake for 12 to 18 minutes, depending on the thickness of the fillets, until the fish flakes easily and reaches about 135°F to 140°F in the center.
- Serve the sea bass with the beurre blanc sauce and lemon wedges.Lemon wedges
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
