For a truly gourmet meal for one, this Chilean sea bass air fryer recipe is a wonderful treat! An additional bonus to cooking fewer servings is lower costs at the grocery. For example, this normally expensive dish can be had for less than ten dollars! Cooking this recipe in one pan also makes clean up a breeze.
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This Chilean sea bass air fryer recipe is not only keto friendly, it’s gluten free as well. It makes for a wonderful week night meal that you can have in less than thirty minutes. You can also easily double the amount of fish for additional servings. If you’re not using an air fryer, all of my recipes can also be made on a sheet pan in the oven by adding 50 degrees.
Chilean Sea Bass Air Fryer
Equipment
- Air Fryer, or Oven (Add 50 Degrees)
- Pyrex Oven Safe Square Two Quart Dish
Ingredients
- 1/2 lb Chilean Sea Bass
- 3 cloves Garlic minced
- 1 tsp Herbs De Provence
- 1/3 cup Drive White Wine like Chardonnay
Instructions
- Preheat the air fryer to 400 degrees.
- While the air fryer is preheating, mix together 1 tablespoon of olive oil, 3 minced garlic cloves, 2 teaspoons of pepper, 1 teaspoon of cayenne pepper, and 1 teaspoon of salt. Pour wine of fish, then rub with oil mixture, and place in the oven safe Pyrex dish.
- Cook in the air fryer for 15 minutes. Remove and top with Herbs De Provence, and cook for an additional 5 minutes.
Notes
Nutrition
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I like!
Thanks Callie!
Would I increase the time for Sea bass that is 1 pound?
I’d start with that time, and check if it’s flaky afterwards. If not, then I’d slowly add more to it.
I tried the recipe for Air Fryer Chilean Sea Bass, but substituted Corvina. It came out great, except I wonder if there is a misprint. It came out very spicy (hot) & I scraped off most of the oil mixture. I thought 2 tsp of pepper sounded like way too much, so I only put about 1.5 tsp on, which was still too much, especially with the cayenne pepper.
I’m personally a big pepper fan. If you aren’t, toning it down is probably a good idea. It’s all about personal taste, so folks that aren’t into a little spice…this is a great comment.