Chilean Sea Bass

Chilean Sea Bass Recipe

This is a winner, guys. I wish I could take credit for this recipe because it is that delicious, but I cannot. It was introduced to me from my mother-in-law who had it introduced to her via her sister, who had a similar recipe in a restaurant. It is no surprise that they would make this and sell it in a restaurant because it is THAT GOOD. Chilean Sea Bass is an expensive fish. We typically only have it 2 or 3x per year (all holidays). As we do not eat meat (me sometimes, Josh never), this is our main course. It is so worth it, though. It is meaty, tender, and have I mentioned delicious?

What do you need for this Chilean sea bass recipe?

This recipe is few ingredients! Let me also preface this by telling you that I hate mayonnaise. The consistency, the color, the smell. I find it mostly revolting. Except on this fish. I was stunned when I was told that mayo was on this, and honestly, I have only forgiven mayo for being what it is because of this recipe.

1. Chilean Sea Bass
2. Pistachios - we get the ones in their shells. Do not get them spiced with anything weird. Roasted with salt is fine, everything else is not.
3. Mayo
4. Salt and pepper for spicing

How do you make it?

It is so simple! Bless this recipe. I promise that you will be singings its praises as soon as you try it.

1. If you purchase a frozen chilean sea bass then make sure to take it out of the freezer and place in the fridge overnight.
2. Set your oven to 425°F
3. Place a piece of parchment paper on a baking tray.
4. Wipe down the fish. Make sure that they are dry.
5. Once your fish are on the tray, sprinkle with salt and pepper.
6. Take your pistachios and use a mortar and pestle to grind them up!
7. Cover the fish in mayo. You do not want to drench it. Just make sure that there is enough to coat it so that the pistachios will stick to the fish.
8. Coat the fish with the pistachios.
9. Bake the fish for 22-25 minutes.
10. Serve immediately!

Why should you make this Chilean Sea Bass Recipe?

As you can see above, it is so simple in its ingredients! It is quick, ready in less than 30 minutes, and packed with so much flavor. It pairs well with just about anything and you (or your guests) will be gushing about this recipe for years to come.

Looking for something similar?

Linguine Con Vongole recipe click here
Gluten Free Beer Steamed Mussels click here
Cajun Catfish click here

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