This baked Chilean sea bass comes together in about 20 minutes with a garlic Dijon butter sauce, fresh dill, and caramelized lemon. The fish and asparagus roast on the same sheet pan, so the vegetables soak up the butter sauce as everything cooks, and there's only one pan to clean.
Preheat the oven to 400°F and line a rimmed baking sheet with foil for easy cleanup. Pat each fillet dry with paper towels on all sides, dry fish lets the garlic herb butter cling to it instead of sliding into the pan. Arrange the fillets in the center of the sheet and lay the asparagus around them in a single layer, leaving space between the fish and the vegetables.
Melt the butter with the sliced garlic in a microwave-safe bowl or small saucepan for about 30 seconds, just enough to soften the garlic without toasting it. Whisk in the Dijon mustard, lemon juice, chopped dill, salt, and pepper until the mustard emulsifies into the butter. The mustard adds a sharp, tangy edge that balances the richness of the butter and helps the sauce hold onto the fish as it bakes. Taste on a spoon and adjust the seasoning before pouring it over the fish.
Spoon the garlic herb butter sauce over each fillet, then drizzle the rest over the asparagus. Tuck the lemon rounds around the pan, they'll caramelize and soften at the edges as the fish bakes. Bake for 15 to 18 minutes.
Doneness guidance: The fish is done when it flakes easily at the thickest point or reads 140°F on an instant-read thermometer. Its natural fat content keeps it moist, so a minute or two past that mark won't dry it out.
Let the fish rest on the pan for 2 minutes so the juices redistribute, then plate it with the asparagus. Spoon any remaining pan juices over the top and finish with fresh dill and the caramelized lemon rounds. Serve with steamed jasmine rice, couscous, or crusty bread to soak up the sauce.
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