chilean sea bass chilean sea bass Israeli Kitchen This easy, quick fish recipe is full of Cajun flavor. (Photo: Sarah F. Berkowitz)

Cajun blackened Chilean sea bass

Delicate, melt-in-your-mouth sea bass with a crusty coat of Cajun blackened spice.

  • Yield: Serves 2
  • Prep time: 5 minutes
  • Cook time: 15 minutes

Each forkful of this Cajun blackened Chilean sea bass gives you a taste of soft and tender flaked fish coated with just the right amount of spice for an amazing dining experience. You’ll be hooked from the first bite, I guarantee it.


  • 2 pieces Chilean sea bass
  • 1/4 cup olive oil
  • 1 1/2 tablespoon Cajun blackened spice*


Preheat oven to 450° F. Line a shallow baking dish with parchment paper.

Mix olive oil and spice to create a paste.

Use a pastry brush to coat the fish generously with olive oil paste.

Bake for 13-15 minutes, or until fish juices run clear.

*To make your own Cajun blackened spice, combine 1 teaspoon each of fine sea salt, paprika, basil, dehydrated onion, dehydrated garlic, brown sugar, and 1/2 teaspoon ground mustard, black pepper and natural smoke flavor.

Related Topics: Fish

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