Thyme Crusted Chilean Bass

Thyme Crusted Chilean Bass

Thyme Crusted Chilean Bass

on sauteed asparagus, yellow and green zucchini, and shallots
Serves 4
Preheat oven to 395 degrees
Chilean Bass was by far the most popular fish in the 90’s,so much so they had to stop the fishing of it so the supply could rebuild. At my restaurant in Malibu in the 90’s, that was our #1 best-selling dish, going through at least 500 pounds a week, and that was in just my restaurant! I always have the same salad with my dinner, which is a simple, baby romaine and avocado salad drizzled with olive oil and seasoned rice vinegar.


  • 4 (5oz) Chilean bass fillets, skin off
  • 1 pkg. fresh young thyme in soil, chopped
  • 16 thin asparagus spears, bottoms cut off
  • 2 small yellow and green zucchinis, cut in half length wise, then into ½ inch pieces
  • 4 shallots, peeled and thinly sliced
  • 2 Tbsp light olive oil
  • Pink salt and black pepper, to taste
  • 2 lemons, ½’vd


  • Preheat the oven to 395 degrees. Place the Chilean bass on a lightly greased sheet pan or use parchment pepper. Top with the fresh thyme and place in the oven and bake 20 minutes or until the fish easily separates .Prepare the vegetables as instructed in the ingredients. Heat a large saute pan on high with 2 tablespoons olive oil. Add the vegetables, sautéing for about 3minutes, then turn off the heat. Season with salt and pepper then cover with a lid. When the fish is done, break each fillet up into 4-5 pieces. Place the vegetables, dividing them into 4th’s, on all 4 plates and top with4-5 pieces of fish. Add a handful of salad off to the side as shown in the photo. Enjoy with a nice dry white wine.


  • Make the salad with 1 bag baby romaine and avocado, drizzling with olive oil and seasoned rice vinegar.