Roasted Sea Bass with Artichoke, Lemon, and Thyme
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant sea bass dish has become my go to dinner when I want something restaurant quality but without the fuss. The beauty of this recipe is how quickly it comes together in just 45 minutes from start to table. Sea bass is naturally lean and packed with omega 3 fatty acids, making it wonderful for heart health, while the fresh artichokes add a lovely earthy flavor and fiber. The combination of bright lemon and fragrant thyme keeps everything light and fresh, and honestly, it's hard to mess up when your ingredients are this good and simple.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 8fresh artichoke hearts(halved lengthwise)
- 4 tablespoonsolive oil
- 2fresh lemon(1 juiced, 1 sliced into wheels)
- 8fresh thyme sprigs
- 4garlic cloves(minced)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlwhite wine
- 2 tablespoonsfresh parsley(finely chopped)
Detail level
Instructions
- 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
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
Roast the artichokes in the preheated oven for 10 minutes until they begin to soften and develop golden edges.
- 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
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
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
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
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.
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