Roasted Sea Bass with Artichoke, Lemon, and Thyme

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and prevents the skin from sticking to the pan.

2. 2

   Toss the artichoke heart halves in a bowl with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them cut-side down on a large roasting pan.

   Tip: Arranging artichokes cut-side down helps them develop a beautiful caramelized surface.

3. 3

   Roast the artichokes in the preheated oven for 10 minutes until they begin to soften and develop golden edges.

4. 4

   Remove the roasting pan from the oven and arrange the sea bass fillets skin-side up among the artichokes. Drizzle the fillets with the remaining 2 tablespoons of olive oil.

5. 5

   Top each fillet with 2 thyme sprigs and a lemon wheel. Pour the white wine around (not over) the fish to create a light pan sauce.

   Tip: The wine will steam the fish gently while adding flavor to the sauce.

6. 6

   Return the pan to the oven and roast for 12-15 minutes until the fish is opaque and flakes easily when tested with a fork.

   Tip: Cooking time depends on fillet thickness; check after 12 minutes.

7. 7

   Remove from the oven and carefully transfer the sea bass and artichokes to serving plates. Pour the pan juices into a small saucepan over medium heat.

8. 8

   Whisk the butter and fresh lemon juice into the warm pan sauce until emulsified and glossy. Drizzle over each fillet and artichokes, then garnish with fresh parsley and serve immediately.

   Tip: Adding cold butter off the heat creates a silky, restaurant-quality sauce.