Roasted Sea Bass with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Sea bass is such a delicate, flaky fish that pairs beautifully with roasted broccoli, and the best part? Everything cooks on one pan, which means minimal cleanup. Sea bass is packed with omega 3 fatty acids that are wonderful for your heart health, and it's naturally lean protein too. The garlic, lemon, and fresh thyme create this aromatic, restaurant quality sauce that tastes fancy but requires absolutely no special skills. You're going to love how simple and impressive this feels.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgfresh broccoli(cut into florets)
- 4 tablespoonsextra virgin olive oil
- 5garlic cloves(thinly sliced)
- 2fresh lemon(1 juiced, 1 sliced)
- 3 tablespoonsunsalted butter
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 237 mldry white wine
Detail level
Instructions
- 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
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
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
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
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
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
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.
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