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Ina Garten Chilean Sea Bass
Ina Garten Chilean Sea Bass bakes into a buttery, lemon-kissed fillet with a golden breadcrumb crust, ready in 50 minutes for an easy weeknight win.
★★★★½ 4.8 (214 ratings)
15 minPrep time20 minCook time6Servings318 kcalCalories
🧂 Ingredients
- 6 Chilean sea bass fillets, about 170 g (6 oz) each, 1.02 kg total
- 30 g (2 tbsp) Dijon mustard
- 15 g (1 tbsp) fresh lemon juice
- 60 g (4 tbsp) unsalted butter, melted
- 60 g (3/4 cup) panko breadcrumbs
- 10 g (2 tbsp) finely grated Parmesan
- 5 g (1 tbsp) chopped fresh parsley
- 3 g (1/2 tsp) fine sea salt
- 1 g (1/4 tsp) freshly ground black pepper
- 1 g (1 tsp) lemon zest
📋 Instructions
- 1Heat the oven — Set a rack in the upper third and heat the oven to 220 C (425 F) for 15 minutes. A fully heated oven browns the crust in the stated time.
- 2Dry and season — Pat the fillets dry with paper towels and season both sides with the salt and pepper. Dry surfaces grip the mustard layer.
- 3Mix the topping — Stir the panko, Parmesan, parsley, and lemon zest with the melted butter until evenly moist. The mixture should clump when squeezed.
- 4Coat the fillets — Brush each fillet with Dijon, then with lemon juice. Spread the crumb mixture over the top and press lightly. Pressed crumbs stay put.
- 5Arrange on the tray — Place the fillets on a parchment-lined sheet pan, spacing them 3 cm (1 in) apart. Space lets hot air circulate and brown the edges.
- 6Bake — Bake at 220 C (425 F) for 18 to 20 minutes, until the crust is golden brown and the center reads 60 C (140 F). The crumb should look dry and crisp, not wet.
- 7Rest and serve — Rest the tray 3 minutes, then lift each fillet with a spatula. Serve with the pan juices spooned over.
👨🍳 Chef's Note: A thermometer is the only reliable doneness test for thick fillets; color alone misleads. Pull the tray early and let carryover heat finish the job.
Nutrition (per serving): 318 kcal · 31g protein · 7g carbs · 18g fat