Baked Chilean Sea Bass
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, flaky sea bass topped with fresh basil, lemon, and cherry tomatoes, baked until golden. This simple, elegant fish dinner comes together in 20 minutes and makes an impressive weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds Chilean sea bass ((or another white fish fillet of your choice, thawed if perviously frozen))
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 1 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
- 1-2 lemons, (halved)
- 1/4 cup basil pesto (homemade ( or store bought), plus more to your liking)
- 1 cup grape tomatoes, (halved (optional))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1502mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 142mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1502MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.