Roasted Sea Bass with Bell Pepper and Lemon Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the sea bass fillets dry with paper towels and season both sides with sea salt and black pepper.

   Tip: Patting the fish dry ensures a better sear and prevents sticking to the pan.

2. 2

   Arrange the sliced red and yellow bell peppers on a large roasting pan, drizzling with 1 tablespoon of olive oil. Scatter the minced garlic over the peppers and season with a pinch of salt and pepper.

   Tip: Cutting peppers into uniform strips ensures they cook evenly with the fish.

3. 3

   Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the sea bass fillets skin-side down and sear for 2-3 minutes until the skin is crispy and golden.

   Tip: Don't move the fish while searing—let it develop a golden crust undisturbed.

4. 4

   Transfer the seared sea bass fillets to the roasting pan with the bell peppers, placing them skin-side up among the vegetables.

   Tip: If your skillet isn't oven-safe, transfer to a baking dish at this point.

5. 5

   In a small saucepan, melt the butter over low heat. Stir in the fresh lemon juice, fresh thyme sprigs, and minced garlic, creating a fragrant sauce.

   Tip: Keep the heat low to prevent the butter from browning too quickly.

6. 6

   Pour the white wine around the fish and vegetables in the roasting pan, then drizzle the lemon butter sauce evenly over the sea bass fillets.

   Tip: The wine adds acidity and helps steam the fish gently while roasting.

7. 7

   Roast in the preheated oven for 12-15 minutes, until the sea bass flakes easily when tested with a fork and the peppers are tender with slightly caramelized edges.

   Tip: Don't overcook the fish—it continues cooking slightly after removal from the oven.

8. 8

   Remove from the oven and let rest for 2 minutes. Spoon the pan juices over each fillet and garnish with fresh thyme leaves before serving.

   Tip: Resting allows the juices to redistribute, keeping the fish moist and tender.