Roasted Sea Bass with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes like you've spent all day cooking. Roasted sea bass with aubergine is elegant enough for guests but simple enough for a busy Tuesday night. Sea bass is packed with omega 3 fatty acids that are wonderful for your heart health, and I love how the fish stays so tender and moist when roasted with all those aromatics. The aubergine soaks up the garlic and lemon beautifully, creating this incredible caramelized side that needs no fuss whatsoever.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2aubergine(cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 2fresh lemon(zest and juice)
- 3 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(thinly sliced)
- 2 tablespoonsfresh parsley(chopped)
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss the cubed aubergine with 3 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
Tip: Cut aubergine into uniform sizes so they cook evenly.
- 2
While aubergine roasts, prepare the sea bass by patting fillets dry with paper towels. Season both sides with salt and pepper.
Tip: Dry fish ensures better browning and crispier skin.
- 3
In a small bowl, whisk together remaining 3 tablespoons olive oil, remaining garlic, lemon zest, lemon juice, and chopped fresh parsley to create an herb oil.
Tip: Make the herb oil just before serving to preserve the fresh flavors.
- 4
Heat an oven-safe skillet over medium-high heat. Place sea bass skin-side down and cook for 4-5 minutes until skin is crispy, without moving the fillets.
Tip: Don't flip the fish during this step - let the skin develop a protective crust.
- 5
Transfer the skillet to the preheated oven and bake for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Check for doneness by inserting a fork at the thickest part - flesh should be white and moist.
- 6
Remove the roasted aubergine from the oven and fold in the sliced red onion, fresh thyme, and balsamic vinegar while still warm.
Tip: Adding red onion raw provides a crisp texture contrast to the soft aubergine.
- 7
Divide the aubergine mixture among four serving plates. Top each with a roasted sea bass fillet, skin-side up.
Tip: Arrange the aubergine mixture first so the fish rests on a bed of vegetables.
- 8
Drizzle the herb oil over each fillet and around the plate. Serve immediately while the fish is hot and skin is still crispy.
Tip: The herb oil can be made a few hours ahead and drizzled warm or at room temperature.
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