Why You’ll Love this Elegant Provencal Chilean Sea Bass
If you’re looking for a restaurant-quality dish that won’t keep you chained to the kitchen, this Provencal Chilean Sea Bass is your answer. The delicate fish pairs perfectly with the Mediterranean flavors of sundried tomatoes and pesto, creating a symphony of taste that seems complex but comes together in just minutes.
I’m obsessed with how the creamy mayonnaise and pesto mixture forms a beautiful crust while baking. Can you imagine serving this at your next dinner party? With only 15 minutes of cooking time and minimal prep, you’ll spend more time enjoying your guests than fussing in the kitchen.
What Ingredients are in Elegant Provencal Chilean Sea Bass?
This elegant dish might look like something from a five-star restaurant, but its ingredient list is surprisingly straightforward. The star of the show is, of course, the Chilean sea bass—a buttery, flaky fish that absorbs flavors beautifully.
What makes this recipe truly special is the Mediterranean-inspired topping that creates a gorgeous crust while infusing the fish with bright, herbaceous notes. Ready to stock your kitchen for this impressive yet simple dish?
- 16 ounces Chilean sea bass
- 6 sundried tomatoes, chopped
- 1 green onion, chopped
- 1/4 cup pesto sauce
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil (plus extra for drizzling the baking sheet)
- Salt and pepper to taste
When shopping for this recipe, quality really matters. Try to find the freshest Chilean sea bass you can—your fishmonger can help you select a good piece.
For the pesto, you can certainly use store-bought for convenience, but homemade will take this dish to another level if you have fresh basil on hand. The sundried tomatoes add a concentrated umami punch that balances perfectly with the rich fish, while the mayo might seem unexpected but creates that magnificent crust we’re after.
Wondering about substitutions? If Chilean sea bass is unavailable or outside your budget, halibut or cod make excellent alternatives while still letting those Provençal flavors shine.
How to Make this Elegant Provencal Chilean Sea Bass
Creating this restaurant-worthy dish is surprisingly simple, and the results will make anyone think you’ve been hiding professional culinary training. Start by preheating your oven to 375°F—this moderate temperature is perfect for cooking Chilean sea bass evenly without drying it out.
While the oven heats up, you can prepare your showstopping Provençal topping by combining 6 chopped sundried tomatoes, 1 chopped green onion, 1/4 cup of pesto sauce, 3 tablespoons of mayonnaise, and 2 tablespoons of olive oil in a bowl. This mixture creates a luxurious blanket of flavor that will transform the fish into something truly special.
Next comes the fish preparation, which couldn’t be more straightforward. Lightly drizzle a baking sheet with olive oil to prevent sticking—there’s nothing worse than watching your beautiful fish fall apart when you try to serve it.
Place your 16 ounces of Chilean sea bass on the prepared sheet, then generously spread the Provençal topping over the fillets. The mayo might seem like an unusual addition, but trust me, it creates the most gorgeous golden crust while keeping the fish moist. Season with salt and pepper to taste, remembering that the sundried tomatoes and pesto already bring plenty of flavor to the party.
For optimal results, consider investing in premium seafood cookware that provides even heat distribution for perfectly cooked fish every time. Slide your creation into the preheated oven and bake for approximately 12 to 15 minutes. How do you know when it’s done? The most reliable method is using an instant-read thermometer to check that the internal temperature has reached 145°F.
If you don’t have a thermometer, look for the fish to turn opaque and flake easily when prodded with a fork. The topping should be bubbling and starting to develop those irresistible golden spots that signal concentrated flavor.
Once done, let it rest for a minute before serving—this brief pause allows the juices to redistribute throughout the fish, ensuring each bite is as succulent as possible.
Elegant Provencal Chilean Sea Bass Substitutions and Variations
While Chilean sea bass offers a luxurious foundation for this Provençal masterpiece, you aren’t limited to this specific fish if it’s unavailable or beyond your budget.
I recommend substituting with other firm, white-fleshed fish like halibut, cod, or even sea bream. Each brings its own character while maintaining that melt-in-your-mouth texture we’re after.
For a twist on the sauce, try roasted red peppers instead of sundried tomatoes, or swap traditional pesto for a cilantro version.
Dairy-free? Replace mayonnaise with avocado for creaminess.
The beauty of Provençal cooking is its adaptability. Isn’t that what great cooking is about—making it your own?
What to Serve with Elegant Provencal Chilean Sea Bass
Now that you’ve mastered the fish itself, let’s turn our attention to what belongs alongside this showstopper on your plate.
I’m a firm believer that simple, bright sides complement this rich Provencal preparation perfectly. Consider serving it with lemon-scented quinoa or a light orzo pasta tossed with herbs.
A crisp green salad with a champagne vinaigrette? Divine.
For vegetables, roasted asparagus or haricots verts maintain that elegant French feel without overwhelming the delicate fish.
Want something heartier? Try fingerling potatoes with rosemary.
Don’t forget a chilled glass of Sancerre or unoaked Chardonnay to cut through the richness, because what’s a gorgeous fish without its perfect wine partner?
Final Thoughts
After spending time with this elegant Chilean sea bass recipe, I’m confident you’ll find it’s worth every minute in the kitchen.
The combination of sundried tomatoes, pesto, and that touch of mayonnaise creates something truly special that transforms an already premium fish into a restaurant-worthy dish.
What I love most about this Provençal approach is its simplicity. Just mix, top, and bake – yet the flavors are complex and sophisticated.
The fish itself remains the star, enhanced rather than overwhelmed by the Mediterranean topping.
