Roasted Sea Bass with Caramelized Onion and Lemon Thyme

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook gently for 12-15 minutes, stirring occasionally, until deeply caramelized and golden brown. Season with a pinch of salt and set aside on a plate.

   Tip: Low and slow caramelization develops the onions' natural sweetness without burning them.

2. 2

   Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish skin will crisp better in the oven and hold seasoning more effectively.

3. 3

   Preheat your oven to 200°C (390°F). In a large oven-safe skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering.

   Tip: An oven-safe skillet allows you to sear then roast without transferring the fish.

4. 4

   Place the sea bass fillets skin-side down in the hot oil and sear for 3-4 minutes until the skin is crispy and golden. Do not move the fillets during this time.

   Tip: Resist the urge to move the fish; stillness creates the best crust.

5. 5

   Scatter the minced garlic and fresh thyme over the fillets. Top each fillet with the caramelized onions, then add the lemon zest over top.

   Tip: The garlic will flavor the oil and infuse the fish as it roasts.

6. 6

   Pour the white wine and vegetable stock around the fillets (not over them), then dot with small pieces of butter around the pan.

   Tip: The liquid will create steam to gently cook the fish through while keeping it moist.

7. 7

   Transfer the skillet to the preheated oven and roast for 10-12 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Don't overcook; sea bass is delicate and cooks quickly. Check at 10 minutes first.

8. 8

   Remove from the oven and finish with fresh lemon juice squeezed over each fillet. Serve immediately with the pan sauce spooned over the top and any extra caramelized onions.

   Tip: The lemon juice brightens the dish and balances the sweetness of the onions.