Grilled Sea Bass with Roasted Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite fall dinners because it comes together in just about an hour, yet feels elegant enough for guests. The sea bass is beautifully flaky and delicate, while the roasted pumpkin brings a natural sweetness that pairs wonderfully with nutty sage brown butter. Sea bass is packed with omega 3 fatty acids that are great for your heart, and the whole dish is surprisingly simple to execute. The best part? Most of these ingredients are affordable and probably already in your kitchen. It's my go to recipe when I want something that tastes restaurant quality without spending the whole evening cooking.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgpumpkin(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 3 tablespoonsunsalted butter
- 12fresh sage leaves(roughly chopped)
- 3garlic cloves(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- 4thyme sprigs(fresh)
- 59 mlpumpkin seeds(toasted)
Detail level
Instructions
- 1
Preheat oven to 400°F and line a baking sheet with parchment paper. Toss pumpkin cubes with 2 tablespoons olive oil, half the salt, and pepper. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender.
Tip: Cut pumpkin into uniform sizes to ensure even cooking.
- 2
While pumpkin roasts, prepare your grill to medium-high heat, about 400°F. Pat sea bass fillets dry with paper towels and brush both sides with remaining olive oil. Season generously with salt and pepper.
Tip: Dry fish prevents sticking and promotes better browning.
- 3
Place sea bass skin-side down on oiled grill grates. Grill for 4-5 minutes without moving, until skin is crispy and releases easily from the grill.
Tip: Avoid flipping too early; let the skin develop a golden crust.
- 4
Carefully flip fillets and grill for another 3-4 minutes on the flesh side until the fish is just cooked through and flakes easily when tested with a fork.
Tip: Overcooked sea bass becomes dry; watch the thickest part of the fillet.
- 5
While fish finishes cooking, melt butter in a small saucepan over medium heat. Add sliced garlic and fresh sage, stirring continuously for 2-3 minutes until the butter turns golden brown and smells nutty.
Tip: Brown butter burns quickly, so keep a close eye on it.
- 6
Remove brown butter from heat immediately and stir in lemon zest and juice. Season to taste with salt and pepper.
Tip: The acid from lemon brightens the rich sage butter flavor.
- 7
Divide roasted pumpkin among four plates. Top each with a grilled sea bass fillet, skin-side up. Drizzle the sage brown butter sauce over and around the fish.
Tip: Arrange the pumpkin cubes for visual appeal, clustering some at the base of the fish.
- 8
Garnish each plate with a thyme sprig and a sprinkle of toasted pumpkin seeds. Serve immediately while fish and butter are still warm.
Tip: Toasted pumpkin seeds add textural contrast and earthy nuttiness.
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