Chilean Sea Bass Recipe from Chef Kelley

Preheat the oven to 400°F.

Season the chilean sea bass with salt and black pepper on both sides.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Add the chilean sea bass to the skillet and sear for 3-4 minutes until golden brown.

Flip the fish and add butter, garlic, and red pepper flakes to the skillet.

Spoon the melted butter over the fish for 1-2 minutes.

Pour white wine and lemon juice into the skillet, then add capers.

Transfer the skillet to the preheated oven and bake for 10-12 minutes until the fish is opaque and flakes easily.

While the fish bakes, prepare the vegetables.

Toss asparagus, cherry tomatoes, and zucchini with olive oil, salt, and pepper.

Roast the vegetables on a baking sheet in the oven for 10-12 minutes until tender.

Remove the fish and vegetables from the oven.

Garnish the fish with fresh parsley before serving.

Serve the chilean sea bass alongside the roasted vegetables.

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