Roasted Sea Bass with Asparagus

Instructions

1. 1

   Preheat oven to 400°F. Pat sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish ensures better searing and crisper skin.

2. 2

   Toss asparagus on a baking sheet with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 10 minutes until just tender.

   Tip: Start asparagus slightly earlier so it finishes at the same time as the fish.

3. 3

   Heat remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place sea bass skin-side down and sear for 3-4 minutes until skin is crispy and golden.

   Tip: Do not move the fish while searing to achieve crispy skin.

4. 4

   Flip fillets carefully and remove skillet from heat. Add minced garlic, thyme sprigs, and 2 tablespoons butter around the fish.

   Tip: Removing from heat prevents the butter from burning while the fish finishes cooking.

5. 5

   Transfer skillet to preheated oven and bake for 6-8 minutes until fish is opaque and flakes easily with a fork.

   Tip: Check doneness by inserting a fork at the thickest part—it should flake without resistance.

6. 6

   Remove skillet from oven and transfer fish to serving plates. Arrange roasted asparagus alongside the sea bass.

7. 7

   In the same skillet over low heat, whisk together remaining 2 tablespoons butter, lemon juice, lemon zest, and white wine if using. Drizzle this pan sauce over the fish and asparagus.

   Tip: The residual heat will gently warm the sauce without breaking the butter.