Roasted Sea Bass with Broccoli

Instructions

1. 1

   Preheat oven to 425°F. Toss broccoli florets with 2 tablespoons olive oil, half the sliced garlic, salt, and pepper. Spread on a large baking sheet and roast for 12 minutes until starting to caramelize.

   Tip: Arrange broccoli in a single layer for even browning.

2. 2

   Pat sea bass fillets dry with paper towels and season both sides generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat with remaining 2 tablespoons olive oil.

   Tip: Dry fish ensures crispier skin and better browning.

3. 3

   Once oil shimmers, carefully place bass fillets skin-side down in the skillet. Cook undisturbed for 3-4 minutes until skin is golden and crispy.

   Tip: Don't move the fish while cooking - this helps develop that coveted crispy skin.

4. 4

   Push the partially roasted broccoli to the sides of the baking sheet, creating space for the fish. Remove fish from stovetop skillet and place skin-side up among the broccoli.

   Tip: The residual heat will finish cooking the fish in the oven.

5. 5

   Return the baking sheet to the oven for 8-10 minutes until fish is cooked through and flakes easily with a fork.

   Tip: Fish cooks quickly - check at 8 minutes to avoid overcooking.

6. 6

   While fish roasts, melt butter in a small saucepan over low heat. Add remaining garlic and fresh thyme, stirring gently for 2 minutes until fragrant. Stir in lemon juice and white wine, simmer for 1 minute.

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

7. 7

   Remove the baking sheet from the oven and arrange on serving plates. Drizzle the lemon-herb butter sauce over the fish and broccoli, garnish with fresh lemon slices and additional thyme if desired.

   Tip: Serve immediately while the fish is still warm and the skin remains crispy.