Roasted Sea Bass with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant yet wonderfully simple. Fresh sea bass pairs beautifully with earthy roasted beetroot, and the whole meal comes together in under an hour. Beetroots are packed with natural nitrates that support heart health, making this as nutritious as it is delicious. What I love most is how forgiving this recipe is, with minimal prep work and straightforward cooking that doesn't require special skills. The white wine and fresh dill add brightness, while the garlic and shallots create a savory foundation. It's the kind of dish that feels restaurant worthy but costs far less and tastes even better when made at home.
Ella x
Ingredients
- 4fresh sea bass fillets(about 180g each, skin-on)
- 500 gbeetroots(peeled and cut into 2cm wedges)
- 200 gbeetroot greens(roughly chopped)
- 5 tablespoonsextra virgin olive oil
- 2fresh lemon(zest and juice)
- 2 tablespoonsfresh dill(finely chopped)
- 3garlic cloves(minced)
- 2shallots(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 100 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 200°C. Toss the beetroot wedges with 2 tablespoons of olive oil, half the minced garlic, salt and pepper. Spread on a baking tray and roast for 15 minutes until starting to caramelize.
Tip: Cut beetroots to uniform size for even cooking.
- 2
While beetroots roast, pat the sea bass fillets dry with kitchen paper and season both sides with salt and pepper. Rub the skin side lightly with 1 tablespoon of olive oil.
Tip: Dry fish ensures crispy skin when roasted.
- 3
After 15 minutes, push the beetroots to the sides of the tray and place the sea bass fillets skin-side up in the centre. Drizzle with the white wine.
Tip: The wine creates steam to keep the fish moist.
- 4
Return to the oven and roast for 8-10 minutes until the sea bass is cooked through and flakes easily with a fork.
Tip: Don't overcook - the fish will continue cooking slightly after removal.
- 5
In a small pan, warm 2 tablespoons of olive oil over medium heat. Add the sliced shallots and remaining garlic, sauté gently for 2 minutes until fragrant.
Tip: Keep the heat moderate to avoid burning the garlic.
- 6
Add the beetroot greens to the pan with the shallots, stirring until wilted, about 3-4 minutes. Season with salt and pepper.
Tip: Save some dill garnish before cooking if you prefer fresher tasting herbs.
- 7
Whisk together the lemon juice, lemon zest, and remaining dill in a small bowl. Drizzle this over the roasted fish just before serving.
Tip: Add this glaze last to preserve the brightness of the lemon and dill flavours.
- 8
Plate each sea bass fillet with the roasted beetroot wedges and sautéed greens. Spoon any pan juices over the top and serve immediately.
Tip: Serve with crusty bread to soak up the delicious cooking juices.
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