Roasted Sea Bass with Beetroot

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.