Crispy Chilean Sea Bass with Roasted Fennel and Tomato
Updated Aug 23, 2026
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Crispy Chilean Sea Bass with Roasted Fennel and Tomato pairs pan-seared, crispy-skin sea bass with tender roasted fennel, burst tomatoes, and a bright citrusy sauce. My husband still calls this the best fish dish he’s ever had, but it’s surprisingly easy to make at home in just 45 minutes.
If you love easy seafood dinners, try my Coconut Curry Salmon, Lobster Bisque Pasta, or Miso Glazed Salmon next.
🐝 Quick Look: Crispy Chilean Sea Bass with Roasted Fennel and Tomato
- What it is: Crispy-skin Chilean sea bass with roasted fennel, tomatoes, and a bright citrusy sauce.
- Why you’ll love it: Restaurant-worthy, flavorful, and surprisingly easy to make.
- Time: 15 minutes prep, 30 minutes cook time, 45 minutes total.
- Main ingredients: Chilean sea bass, fennel, cherry tomatoes, and garlic.
- Best for: Date nights, dinner parties, or special occasions.
Why You’ll Love This Recipe
- Restaurant-worthy at home: Crispy, buttery Chilean sea bass with roasted vegetables and a bright citrusy sauce feels fancy without being difficult to make.
- Full of fresh flavor: Fennel, tomatoes, fresh herbs, red wine vinegar, orange, and lemon balance the rich sea bass. If you love these flavors, try my Cod with Burst Tomatoes or Citrus Fennel Chicken Thighs and Orzo next.
- Perfect for a special dinner: This is one of my favorite recipes for date night or when I want something a little more impressive. Make it a coursed dinner with my Tuna Crudo, crusty bread, and Butter Fried Dates with Yogurt.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Chilean Sea Bass: A rich, buttery white fish with a tender, flaky texture. Its richness pairs especially well with the bright citrus and roasted vegetables in this recipe.
- Fennel: Fennel becomes sweeter and more mellow as it roasts, while still adding a subtle anise flavor. The bulb roasts with the vegetables and the feathery fronds add a fresh finish.
- Cherry Tomatoes: The tomatoes soften and burst as they roast, releasing their juices to create a light sauce for the fish and fennel.
Tips and Substitutions
- Get the skin crispy: Pat the sea bass very dry before cooking and make sure the pan and oil are hot. Once the fish is in the pan, avoid moving it until the skin is crisp and releases easily.
- Skin-on vs. skinless: Skin-on sea bass gives you that crispy exterior, but skinless fillets will work if that’s what you can find.
- Watch the thickness: Chilean sea bass fillets can vary quite a bit in thickness, so use the cooking times as a guide and adjust as needed.
- Try another fish: Another thick, firm white fish can work in place of Chilean sea bass, although the cooking time will vary.
- Use cherry or grape tomatoes: Either works well here, and you can use red, orange, yellow, or a mix of colors.
- Use fresh citrus: Freshly squeezed orange and lemon juice give this simple sauce much better flavor than bottled juice.
- Don’t waste the fennel stalks: You’ll use the bulb and some fronds in this recipe, but don’t toss the stalks! Save them to make my Chinese-Italian Ragu.
How to Make Crispy Chilean Sea Bass with Roasted Fennel and Tomato
See the recipe card below for full instructions and exact amounts.
- Toss the tomatoes, fennel, onion, garlic, herbs, olive oil, salt, and pepper together in a baking dish. Roast until softened.
- Pat the sea bass very dry and season both sides. Place skin-side down in a hot pan with avocado oil, then gently press the fillets down for a few seconds so the skin stays flat.
- Once the skin is golden and crispy and releases easily from the pan, flip the fillets and reduce the heat.
- During the final minute of cooking, add the butter and spoon it over the sea bass as it melts.
- Remove the herb sprigs and peel the roasted garlic. Stir in the fresh orange juice, lemon juice, and red wine vinegar, smashing the garlic and gently bursting the tomatoes.
- Spoon the roasted vegetables and their juices into shallow bowls, top with the crispy sea bass, and garnish with fennel fronds.
Recipe FAQs
What temperature should Chilean sea bass be cooked to?
Chilean sea bass is done when it flakes easily and is opaque through the center. For a more precise check, the USDA recommends cooking fish to an internal temperature of 145°F.
Can I make Crispy Chilean Sea Bass with Roasted Fennel and Tomato ahead of time?
This recipe is best served right after cooking so the sea bass skin stays crispy. You can slice the fennel and onion ahead of time and refrigerate them until you’re ready to cook.
Can I use frozen fish for Crispy Chilean Sea Bass with Roasted Fennel and Tomato?
Yes. Thaw the Chilean sea bass completely in the refrigerator before cooking, then pat it very dry, especially on the skin side. Excess moisture will make it harder to get the skin crispy.
What should I serve with Crispy Chilean Sea Bass with Roasted Fennel and Tomato?
I love serving this with crusty bread to soak up all of the citrusy tomato juices. Rice, couscous, or roasted potatoes would also work well if you want to make the meal heartier.
More Seafood Favorites
Crispy Chilean Sea Bass with Roasted Fennel and Tomato
Crispy Chilean sea bass served with roasted fennel, tomatoes, and onion in a bright citrus and red wine vinegar sauce.
Ingredients
Roasted Vegetables
- 10 ounces Cherry Tomatoes
- 1 bulb Fennel, sliced, fronds reserved for serving
- 1 small Yellow Onion, sliced
- 4 cloves Garlic, unpeeled
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Fresh Orange Juice
- 1 tablespoon Fresh Lemon Juice
- 1 tablespoon Red Wine Vinegar
Sea Bass
- 12 ounces Chilean Sea Bass, 2 filets, skin-on
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Avocado Oil
- 1 tablespoon Unsalted Butter
Instructions
- Roast the vegetables: Preheat the oven to 400°F. Add the tomatoes, fennel, onion, garlic, rosemary, thyme, olive oil, salt, and pepper to a baking dish. Toss to combine and roast for 30 minutes.
- Prepare the sea bass: While the vegetables roast, thoroughly pat the sea bass dry and season both sides with the salt and pepper.
- Sear the sea bass: Heat the avocado oil in a large pan over medium-high heat. Add the sea bass skin-side down and gently press with a spatula for several seconds to keep the skin flat against the pan. Cook for about 5 minutes, or until the skin is crisp and releases easily from the pan.
- Finish the sea bass: Flip the sea bass and reduce the heat to medium. Cook for about 4 minutes, adding the butter during the final minute and spooning it over the fish as it melts.
- Finish the vegetables: Remove and discard the rosemary and thyme. Peel the roasted garlic and return it to the baking dish. Add the orange juice, lemon juice, and red wine vinegar. Stir to combine, smashing the softened garlic and gently bursting the tomatoes.
- Serve: Divide the roasted vegetables between shallow bowls and top with the sea bass. Spoon the juices over and around the fish and garnish with the reserved fennel fronds.
Notes
- Tomatoes: Cherry or grape tomatoes both work well. Use any color or a mix of colors.
- Fennel: Trim the stalks from the fennel bulb and reserve some of the fronds for serving. Cut the bulb in half lengthwise, remove the tough core, then cut into thin slices.
- Sea bass: Skin-on Chilean sea bass is ideal for getting the crispy exterior in this recipe, but skinless fillets will also work. Cooking time will vary depending on the thickness of the fillets, so adjust as needed.
- Crispy skin: For the crispiest skin, pat the sea bass very dry and make sure the pan and oil are hot before adding the fish. Avoid moving the fillets while they sear so the skin has time to crisp and release naturally from the pan.
- Other fish: Another thick, firm white fish can be substituted for the Chilean sea bass. Adjust the cooking time based on the type and thickness of the fish.
- Citrus: Freshly squeezed orange and lemon juice will give you the best flavor. Two tablespoons of orange juice is about 1/2 an orange, and 1 tablespoon of lemon juice is about 1/2 a lemon.
- Storage: Store leftover sea bass and roasted vegetables in an airtight container in the refrigerator for up to 3 days. For best results, reheat the sea bass in a pan over medium-low heat or in the oven until warmed through.
Nutrition
Calories: 542kcal, Carbohydrates: 22g, Protein: 23g, Fat: 41g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 90mg, Sodium: 1327mg, Potassium: 929mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1454IU, Vitamin C: 64mg, Calcium: 104mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
My husband says this is his favorite fish dish of ALL TIME! And it’s way easier to make than you would expect. I hope you love the recipe!