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Baked sea bass with truffle sauce isn’t just dinner, it’s a gourmet fish recipe with no extra fuss. Tender, oven-roasted fillets bathed in a rich truffle butter sauce that tastes like you raided a restaurant kitchen.
Craving smoky and citrusy instead? Try our smoked sea bass with Meyer lemon sauce.
Here’s Why This Baked Sea Bass Recipe Works
Thick fillets, juicy payoff: Sea bass holds up in a hot oven, crispy edges, moist center, no drying out. It’s the same reason we love our sheet pan sea bass dinner: simple, hands-off, and full of flavor.
That sauce? Liquid gold. Classic beurre blanc meets black truffle butter for a velvety, umami-rich finish.
No stovetop chaos: Roast the fish, whisk the sauce. No juggling pans like you’re working the brunch rush.
A little truffle goes a long way: Garnish with sliced truffle for maximum flair without overpowering the dish.
Recipe Tips
Use a wire rack: It keeps the skin crisp and lets the heat circulate evenly. No soggy-bottom fish here.
Pat the fillets dry: Moisture is the enemy of golden skin. A paper towel moment before seasoning makes a big difference.
Watch the sauce temp: Keep it low and slow. Too hot, and the butter breaks.
Add cream for extra stability: It’s not required, but it keeps the sauce velvety and less prone to splitting.
Finish with flair: One truffle slice on top makes the whole plate look high-end—with zero extra effort.
Prefer a smoky finish? Try our grilled sea bass. It’s simple, summery, and loaded with charred flavor.
Conclusion
This sea bass with black truffle sauce brings big flavor with minimal fuss.
The fish is tender, the sauce is indulgent, and the whole dish feels fancy, no chef school required. Proof that simple techniques and a few luxe ingredients go a long way.
Serve it with some ricotta mashed potatoes or wild blend rice.
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Chilean Sea Bass with Black Truffle Beurre Blanc Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Chilean Sea Bass Fillets:
- 2 sea bass fillets, 1½ inch thick, 6 oz. each
- 1 tablespoon olive oil
- salt and pepper
- Slice black truffles, for garnish
For the Black Truffle Beurre Sauce
- 1 teaspoon olive oil
- 1 shallot, finely minced
- 1 teaspoon fresh lemon juice
- ⅓ cup dry white wine
- 2 tablespoons heavy cream
- 4 ounces Black Truffle Butter
- coarse salt
- Pinch ground white pepper
Instructions
For the Chilean Sea Bass:
- Preheat the oven to 425°F and set a wire rack over a baking sheet, coat with non-stick oil spray.
- Brush the fillets on all sides with olive oil and generously season with salt and pepper. Place the fillets, skin side down on the wire rack and transfer to the preheated oven.
- Bake the sea bass for 15-20 minutes until the fish flakes easily with a fork and an instant-read thermometer reads 145°F at the center of a fillet.
- For a crispy crust on top of the fillets, turn the oven temperature to ‘broil’ and brown the fillets for 2-3 minutes.
While the fish is baking prepare the BlackTruffle Beurre Blanc Sauce:
- Brush the olive oil on the bottom of a small skillet set over medium-low heat. Add the shallots and sauté until soft, do not let them brown.
- Pour the lemon juice and wine into the pan and let reduce to where it is just a film on the bottom of the pan. Stir in the cream and reduce until thick.
- Slide the pan from the heat and begin adding 1 or 2 cubes of butter while whisking the sauce. Slide the skillet on and off the heat at 10-second intervals to control the heat. The temperature of the sauce should never go higher than 130°f. If the sauce becomes too hot the butter will separate and will lose the emulsion.
- Continue adding butter, whisking, and sliding the pan on/off the heat until all the butter has been incorporated and the sauce is smooth and creamy.
- Add salt and white pepper to taste and transfer to a small pitcher or jar. Set the jar of sauce in a bowl of hot tap water to keep warm while the fish is baking.
To serve:
- Spoon a puddle of the black truffle beurre blanc sauce on each plate and place a fish fillet in the center of the sauce. Garnish with chopped pimento, parsley, and a slice of black truffle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
O-M-G. This dish was absolutely mind-blowing! I am a new lover of sea bass and I was trying to find a recipe similar to the Black Truffle Sea Bass from Matsuhisa. I cooked this dish last night, and WOW!!! My husband and I were speechless! I must say, this dish might be better than Matsuhisa’s version. The beurre blanc was explosive, and the sea bass was flaky, buttery, and crispy on top. I was a bit nervous because I have never cooked fish at home before but the recipe was so thorough, accurate, and easy to follow! I can’t wait to make this dish again! Thank you, Pat!!!
Hi, Char! Thank you so much for your great review on this recipe. I am thrilled that your and you husband enjoyed this dish. Chilean Sea Bass is one of my favorite fish as it is so moist and buttery. I have more of this Chilean sea bass in my freezer and intend to post another recipe soon. We have a weekly newsletter that you can sign up for and the next one goes out on Saturday the 13th. Then if you want to get an email every time we post a new recipe, there is a link at the bottom of our newsletter emails that will sign you up to receive an email every time we post a new recipe (which can be several times per week).
Black truffle beurre blanc? I want it! Neat idea. Neat dish, too — delightful combo of flavors. Thanks!
Thanks John
wow This looks absolutely divine! I love just how meaty, flaky and tender they look and the sauce is definitely the winner!
Thank you, Angie…this is exactly as you describe. Delicious!