I try to make fish for my kids once a week, because it’s good brain food, and thankfully Chilean Sea Bass is a quick and easy dish to make. When at the grocery store, I try to pick out 8 oz pieces from the widest part of the fish. I look for pieces that are all white, but if there’s an occasional brown spot, it’s okay – I just cut it out.
Put the oven on the highest level of broil (for my oven that’s level 1). Soak each side of each piece of fish in olive oil for about 5 seconds and then lay them on their side on a cooking tray lined with parchment paper. Cook one side for 8 minutes, then flip and cook the second side for 8 minutes. This is if the fish is about 1 inch thick. Cook a little longer if the fish is thicker. The fish should be golden on the edges, like in the picture, and when you cut into it, the pieces should flake away.
I’m super paranoid about my kids eating fish bones, so after I cook these, I mash them up and look for bones before giving them to my kids. For adults, I present it as is in the photo, with a veggie on the side.
The olive oil gives the fish a buttery delicious taste. Enjoy!