Baked Chilean Sea Bass

Method5 steps · about 20 min

1. 1

   Step 1: If the fish was frozen, thaw it in the refrigerator before cooking. Set a rack in the middle of the oven and preheat to 425°F. Lightly oil a large baking pan. Wash and halve the 1–2 lemons and, if using, wash and halve the cup of grape tomatoes (1 cup); discard the wash water and keep them separate.

   Uses Olive oil to lightly coat the baking pan · 1–2 lemons, halved · 1 cup grape tomatoes, halved, optional · Water, as needed to wash lemons and optional tomatoes; discarded

2. 2

   Step 2: Arrange the 2 lb thawed fish fillets in the prepared pan. Drizzle with olive oil, season all over with kosher salt, black pepper and the 2 tsp Aleppo pepper, then cover the pan tightly with foil, tenting it above the fish.

   Uses 2 lb Chilean sea bass fillets, thawed if frozen · Olive oil to drizzle over the fish · Kosher salt, to taste, divided · Black pepper, to taste · 2 tsp Aleppo pepper · The prepared baking pan from step 1

3. 3

   Step 3: Bake in the 425°F oven for 12–15 minutes, checking from 12 minutes. Continue if needed until the thickest parts reach 145°F and the flesh is opaque and flakes easily. Prepare the lemons in step 4 while the fish bakes.

   Bake fish; check at 12 minutes · 12 minUses All the seasoned fish and pan oil from step 2

4. 4

   Step 4: Meanwhile, heat a grill pan over medium-high heat. Place the prepared lemon halves cut-side down and sear for about 2 minutes, until softened and lightly charred. Watch the cut surfaces, then remove the lemons and keep them aside.

   Uses All the lemon halves prepared in step 1

5. 5

   Step 5: When the fish is fully cooked, carefully uncover it and squeeze one charred lemon half over it. Spread the ¼ cup ready pesto on top, adding the optional extra pesto only to taste. If using the tomatoes, toss them with a pinch of kosher salt and a drizzle of olive oil, then arrange them over the fish. Serve immediately with the remaining charred lemon halves on the side. Divide into up to six portions.

   Uses All the fully cooked fish and its pan juices from step 3 · One charred lemon half for squeezing over the fish; remaining halves for serving · ¼ cup ready basil pesto · Extra ready basil pesto, to taste, optional · All the prepared tomatoes from step 1, if using · Olive oil for the optional tomatoes · Pinch of salt for the optional tomatoes