Roasted Sea Bass with Bell Pepper and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant dish comes together in under an hour, making it perfect for weeknight dinners or impressing guests without stress. Sea bass is wonderfully lean and packed with omega 3 fatty acids that are great for heart health, while the bright bell peppers add lovely color and natural sweetness. The lemon butter sauce ties everything together beautifully, creating something restaurant quality that feels surprisingly simple to pull off at home. You'll have a stunning, healthy meal on the table faster than you'd expect.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- 2red bell pepper(sliced into thick strips)
- 1yellow bell pepper(sliced into thick strips)
- 4 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
- 4fresh thyme sprigs
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 59 mldry white wine
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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