Roasted Sea Bass with Butternut Squash
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Sea bass is wonderfully lean and packed with omega 3 fatty acids that are great for your heart and brain. The sweet roasted butternut squash pairs beautifully with the delicate fish, while sage and thyme add earthy flavor without any fuss. Everything cooks on one pan, which means minimal cleanup and maximum enjoyment. Trust me, once you make this, you'll be returning to it again and again.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1butternut squash(peeled, cubed into 3/4-inch pieces (about 4 cups))
- 4 tablespoonsolive oil
- 12fresh sage leaves
- 3 tablespoonsunsalted butter
- 4garlic cloves(thinly sliced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(cut into wedges)
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss butternut squash cubes with 2 tablespoons olive oil, half the salt, and a quarter of the black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes.
Tip: Cut squash into uniform sizes so they cook evenly.
- 2
While squash is roasting, pat sea bass fillets dry with paper towels and brush both sides lightly with remaining 2 tablespoons olive oil. Season generously with remaining salt and pepper.
Tip: Drying the fish ensures better browning and crisper skin.
- 3
After the squash has roasted for 15 minutes, create space on the baking sheet and arrange sea bass fillets skin-side up among the squash pieces. Top each fillet with a thyme sprig.
Tip: Nestle the fish gently so it doesn't break apart.
- 4
Return to oven and roast for 10-12 minutes until sea bass is opaque and flakes easily with a fork, and squash is golden and tender.
Tip: Avoid opening the oven door frequently as it affects cooking time.
- 5
While the fish finishes cooking, melt butter in a small skillet over medium heat. Add sliced garlic and fry gently until golden and fragrant, about 3 minutes. Add the sage leaves and stir briefly until crispy.
Tip: Watch carefully to prevent butter from browning too darkly.
- 6
Remove the baking sheet from the oven and carefully drizzle the sage brown butter and crispy garlic mixture over each sea bass fillet and the surrounding squash.
Tip: Reserve some of the aromatic oils for extra flavor.
- 7
Serve immediately on warm plates with lemon wedges on the side for squeezing over the fish.
Tip: A fresh squeeze of lemon brightens all the flavors beautifully.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.