Roasted Sea Bass with Butternut Squash

Instructions

1. 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. 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. 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. 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. 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. 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. 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.