Roasted Sea Bass with Avocado

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures crispy skin when roasted.

2. 2

   In a small bowl, combine minced garlic, 2 tablespoons of olive oil, half the cilantro, and red chili flakes to create a herb mixture.

   Tip: Prepare this mixture while the oven heats for better time management.

3. 3

   Place butter and sliced shallots in a roasting pan, heat in the oven for 2 minutes until the butter is melted and foaming.

   Tip: This prevents the fish from sticking and adds flavor to the pan.

4. 4

   Carefully place sea bass fillets skin-side down in the hot pan and brush the top of each fillet with the herb garlic mixture.

   Tip: Skin-side down ensures the skin crisps up nicely.

5. 5

   Roast for 14-16 minutes until the fish is cooked through and flakes easily with a fork, checking at the 12-minute mark.

   Tip: Don't overcook; sea bass is delicate and dries out quickly.

6. 6

   While the fish cooks, scoop avocado flesh into a bowl and gently mash with remaining olive oil, lime juice, salt, and pepper until chunky.

   Tip: Keep the avocado slightly textured for better presentation.

7. 7

   Arrange roasted cherry tomatoes on serving plates and top with a generous dollop of avocado mixture.

   Tip: Room temperature avocado pairs beautifully with hot roasted fish.

8. 8

   Carefully transfer each sea bass fillet to the plate alongside the avocado and garnish with remaining cilantro, shallots from the pan, and lime wedges.

   Tip: Serve immediately while the fish is still warm for the best contrast of flavors.