f there’s one dish that guarantees a wow moment at the table, it’s this Apple Cider–Glazed Chilean Sea Bass. This recipe is a true fall dinner party centerpiece, glossy, flavorful, and surprisingly easy to make. It’s one of those meals that feels chef-level but comes together with simple ingredients you can grab at the grocery store.
Why You’ll Love This Recipe
This is the kind of main course that makes hosting stress-free. The marinade is made with just a handful of pantry staples: fresh apple cider, maple syrup, soy sauce, brown sugar, a splash of white wine vinegar, and thyme. Together, they create a sweet-savory glaze that clings beautifully to the fish and caramelizes in the oven. The result is tender, buttery sea bass with a golden, sticky finish that tastes like fall in every bite.
While you can use any thick white fish (think halibut, cod, or even monkfish), I highly recommend Chilean sea bass if you can find it. It’s rich, flaky, and practically melts in your mouth, worth every penny for a special dinner. Wegman’s always has the freshest sea bass in the seafood department, that’s fresh and not frozen.
Perfect for Fall Dinner Parties
I love serving this dish when I’m hosting a small group because it feels elevated without being fussy. You can whisk together the marinade ahead of time, let the fish sit while you prep your sides, and then pop it in the oven right before guests arrive. Even better when marinated the night before. Pair it with a kale apple salad and roasted vegetables or a simple grain pilaf, and you’ve got a dinner party menu that feels effortless but thoughtful.
And yes, it’s as good as it sounds, my guests always ask for the recipe before dessert hits the table.
Tips for Success
- Buy the freshest fish you can find. Ask your fishmonger to cut even portions for easy serving.
- Don’t skip the apple cider. Look for fresh apple cider in the produce section, it makes all the difference.
- Keep an eye on the glaze. You want it to bubble and caramelize, not burn, so check during the last few minutes of cooking.
This Apple Cider-Glazed Chilean Sea Bass serves four but can easily stretch to six with smaller portions if you’re adding multiple sides. However you serve it, this sea bass is guaranteed to turn an ordinary weeknight or fall dinner party into something memorable.
Apple Cider–Glazed Chilean Sea Bass
Ingredients
- 2 lbs Chilean sea bass, cut into 4 even portions
- 1 cup fresh apple cider, find it in the produce section
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp white wine vinegar
- 1 tsp dried thyme, or 2 tsp fresh thyme leaves
- Kosher salt & freshly ground black pepper, to taste
- Sliced Green onions to serve
Instructions
- In a medium bowl, whisk together the apple cider, maple syrup, soy sauce, brown sugar, white wine vinegar, thyme, salt, and pepper until the sugar dissolves.
- Place the sea bass portions in a shallow dish or a resealable bag and pour the mixture over them. Make sure the fish is coated well, then cover and place in the refrigerator for about 15 minutes to let the flavor soak in. You can leave it up to overnight for the most optimal flavor.
- Preheat your oven to 425°F on your roasting setting if you have it.
- Place the fish in a oven safe pan that's big enough for the 4 fillets and coat in the sauce fully
- Bake on the top rack, basting and rotating the pan half way through cooking.
- Once the fish begins to carmelize on top and starts to show signs of flakiness, it’s done.
- Take it out of the oven and spoon the rest of the glaze over the top. Serve right away while it’s warm and glossy. You can sprinkle a little sliced green onion on top if you’d like to make it extra pretty.
Nutrition information is automatically calculated, so should only be used as an approximation.
