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    Sift » Blog » Recipes

    Published: Nov 5, 2020 · Modified: Nov 27, 2023 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Chilean Sea Bass

    Jump to Recipe Print Recipe

    Chilean Sea Bass Recipe

    Chilean Sea Bass ingredients

    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

    Chilean Sea Bass ingredients

    Chilean Sea Bass

    Laura Sirkovsky-Kauffman
    This Chilean Sea Bass Recipe is 5 ingredients! Quick, easy, and packed full of flavor. A perfect centerpiece for any gathering. Make it today!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine American
    Servings 4
    Calories 634 kcal

    Ingredients
      

    • 4 filet Chilean Sea Bass
    • 1 cup Pistachios everything else is not.
    • ½ cup Mayo
    • Salt and pepper for spicing

    Instructions
     

    • If you purchase a frozen chilean sea bass then make sure to take it out of the freezer and place in the fridge overnight.
    • Set your oven to 425°F
    • Place a piece of parchment paper on a baking tray.
    • Wipe down the fish. Make sure that they are dry.
    • Once your fish are on the tray, sprinkle with salt and pepper.
    • Take your pistachios and use a mortar and pestle to grind them up!
    • 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.
    • Coat the fish with the pistachios.
    • Bake the fish for 22-25 minutes.
    • Serve immediately!

    Nutrition

    Calories: 634kcalCarbohydrates: 9gProtein: 26gFat: 56gSaturated Fat: 10gPolyunsaturated Fat: 17gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 87mgSodium: 261mgPotassium: 321mgFiber: 3gSugar: 3gVitamin A: 486IUVitamin C: 2mgCalcium: 35mgIron: 1mg
    Love this recipe?Mention @siftrva or tag #siftrva!
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    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

    Reader Interactions

    Comments

    1. Nikki Samos says

      July 04, 2021 at 8:30 pm

      5 stars
      This recipe was delicious and so simple (much more simple than I was expecting) but you’d never know. Felt like a treat in the middle of my week. It’ll definitely be a regular on our menu from now on!

      Reply
      • siftrva says

        July 04, 2021 at 8:31 pm

        Thanks so much, Nikki! Glad you loved it!

        Reply

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