Roasted Chilean Sea Bass With Chive Oil Recipe (2024)

The original recipe of 3/3/02 called for this to be served on a bed of parsnip and potato sauce. Where's the beautiful photo that was used in the original recipe?

This is a fabulous recipe and so simple. I baked in a shallow Corning Wear casserole barely deeper than the (very deep - 1"+) filets. It was perfectly cooked at 400 degrees after 9 minutes. Used 1/2 recipe of chive oil for 1.2# of fish and have leftovers of both for supper tonight.

I agree with Susan. The delicious parsnip and potato sauce was outstanding. I made into a potato and parsnip puree to serve with the roasted chilean sea bass. Sometimes sea bass is not always available and I have made the recipe with cod instead. Turned out well.

I used this recipe mainly for the timing on the fish. This was my second try, and both attempts resulted in moist, delicious fish. Stovetop to oven is a great method. I might increase the sear for another half minute per side next time. Five minutes was not enough in a 410 degree oven so I increased the time by three or four minutes. The beauty of Chilean sea bass is that it's almost impossible to overcook. It remains buttery for a wide window of time. Lemon and butter were all that was needed.

Make multiple portions of the chive oil- sooo good. Try on cod & halibut.

I didn’t think the chive oil had much flavor so I added some dill. Brightened it up. I didn’t strain it and thought the bright green herbs looked nice on the fish. I seared the skin for 4 minutes and then roasted the fish for 8 minutes - put it back in for another minute and it was delicious.

This must be the best seafood dish that I have ever made in my 54 years. I did add capers and the entire chili oil in the beginning. I also added the Trader Joe’s Umami . I made the mashed potato parsnip garlic purée and sautéed spinach. I inhaled this dish. Amazing!

This was delicious and very easy to prepare. I love the buttery, mild taste of Chilean Sea Bass. Use the leftover chive oil on salads, roasted vegetables, other meats, etc.

Good recipe. I found that Sea Bass needed a bit more time in the oven that called for by the recipe. 2-3 minutes more per inch.

I'm a bad, and somewhat lazy, cook. So, I was excited about this recipe because it seemed like something even I could do. But, I was disappointed. I found the chive oil to be kind of bitter, and too thin after I put it through through sieve. And, without anything else other than salt and pepper on the fish, the runny oil was not enough to bring the (absurdly expensive) fish to life.This is not a keeper for me.

Chilean sea bass tastes like butter. You baked with your oven at 425. For 15 minutes. Veg oil bottom of pan. Olive oil sat and pepper generously on top. Then you broiled on high one minute. When out of the oven you spooned the super hot olive oil over the top a few times. Super expensive. Super simple. Super worth it

It feels like there is a missing step here of searing the sea bass (others suggested it but the pan choice also makes me think so). Next time I think I will get a good sear on both sides first, it would take this from very good to really great.

This was delicious! I previously had only eaten Chilean sea bass at weddings. I did not have a food processor that was small enough to mince the chives so I sliced them fine and roasted as directed. Still great. I will try this combo on other mild tasting fish. So quick and easy it felt like cheating.

I used this recipe mainly for the timing on the fish. This was my second try, and both attempts resulted in moist, delicious fish. Stovetop to oven is a great method. I might increase the sear for another half minute per side next time. Five minutes was not enough in a 410 degree oven so I increased the time by three or four minutes. The beauty of Chilean sea bass is that it's almost impossible to overcook. It remains buttery for a wide window of time. Lemon and butter were all that was needed.

Make multiple portions of the chive oil- sooo good. Try on cod & halibut.

Pan seared sea bass, then in oven at 400. Made salsa to go on fish, served with oven roasted sliced potatoes and carrots. Good

I agree with Susan. The delicious parsnip and potato sauce was outstanding. I made into a potato and parsnip puree to serve with the roasted chilean sea bass. Sometimes sea bass is not always available and I have made the recipe with cod instead. Turned out well.

Trying this one tonight for my birthday. It is a very expensive fish which I never had... hope to like it.I am roasting a couple of russet potatoes to accompany the fish.

This was incredibly easy. The chive oil was a nice complement to the sweet meaty fish

This is delicious, and just lets the fish shine. Which is good bc this fish is ver flavorful. Made once as directed, once with basil oil i have in my kitchen. Equally good. Even my non-fish eating teen devoured it.