One bite was all it took for my neighbor to come asking for the recipe.

Chilean Sea Bass with Honey Dijon Glaze is one of those dishes that feels luxurious but is surprisingly easy to make. With its delicate, buttery texture and sweet-savory glaze, this recipe brings a touch of gourmet dining to your weeknight meals. It’s a dish that reminds me of a special dinner date, yet it’s simple enough to whip up after a busy day at work. Plus, it's low carb, making it a great choice for anyone looking to cut down on carbs without sacrificing flavor.

This dish pairs wonderfully with a light and fresh side salad or some roasted asparagus. If you’re looking to keep it low carb, cauliflower rice is a perfect accompaniment that soaks up the glaze beautifully. For a heartier meal, consider a serving of garlic mashed cauliflower or a medley of steamed vegetables like broccoli and bell peppers.

Servings: 4

4 Chilean sea bass fillets (about 6 ounces each)
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, and minced garlic until well combined.

Season the sea bass fillets with salt and pepper, then place them on the prepared baking sheet.

Brush the honey Dijon glaze evenly over the top of each fillet.

Bake the sea bass in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

Remove from the oven and let the fillets rest for a couple of minutes before serving.

Garnish with chopped fresh parsley if desired, and enjoy!

For a different twist, you can add a teaspoon of soy sauce or tamari to the glaze for an extra umami kick. If you prefer a bit of heat, a pinch of red pepper flakes or a dash of hot sauce in the glaze can add some spice. This recipe also works beautifully with other white fish like cod or halibut if you don’t have Chilean sea bass on hand. To save time, the glaze can be made a day in advance and stored in the refrigerator.