Roasted Sea Bass with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the sea bass fillets dry with paper towels and season both sides with sea salt and black pepper.

   Tip: Dry fish ensures a better sear and prevents steaming during roasting.

2. 2

   Toss cabbage wedges with 3 tablespoons of olive oil, sea salt, and pepper. Arrange on one side of a large roasting pan and place in the oven for 10 minutes to begin roasting.

   Tip: Starting the cabbage early allows it to develop color before the fish is added.

3. 3

   While the cabbage roasts, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Sauté the minced garlic and sliced shallot for 2-3 minutes until fragrant and softened.

   Tip: Don't brown the garlic or it will become bitter.

4. 4

   Remove the roasting pan from the oven. Nestle the sea bass fillets skin-side up among the cabbage wedges. Spoon the garlic-shallot mixture over each fillet.

   Tip: Skin-side up prevents the delicate flesh from drying out.

5. 5

   Pour the white wine around the fish and cabbage (not directly on the fish). Roast for 12-15 minutes until the fish flakes easily with a fork and the cabbage is golden and tender.

   Tip: The wine creates a flavorful steaming environment for the fish.

6. 6

   While the fish finishes cooking, combine the butter, lemon zest, lemon juice, and fresh thyme in a small bowl, stirring until well blended.

   Tip: Making the herb butter ahead allows you to quickly finish the dish.

7. 7

   Remove the roasting pan from the oven. Carefully transfer the fish and cabbage to serving plates. Whisk the pan juices with the herb butter and drizzle over each fillet and the cabbage.

   Tip: Reserve some pan juices to create a light pan sauce with the herb butter.

8. 8

   Garnish with additional fresh thyme leaves and lemon wedges. Serve immediately while the fish is still warm.

   Tip: Fresh citrus garnish brightens the dish visually and adds final flavor dimension.