Roasted Sea Bass with Carrot and Herb Butter

Instructions

1. 1

   Preheat oven to 400°F. Toss carrot batons with 2 tablespoons olive oil, half the minced garlic, sea salt, and pepper. Spread on a baking sheet and roast for 12 minutes until beginning to caramelize.

   Tip: Cut carrots uniformly for even cooking.

2. 2

   While carrots roast, prepare the herb butter by mixing 3 tablespoons softened butter with fresh dill, parsley, remaining garlic, lemon zest, and a pinch of salt and pepper in a small bowl.

   Tip: Use room temperature butter for easier mixing.

3. 3

   Pat sea bass fillets dry with paper towels and brush both sides with remaining olive oil. Season generously with salt and pepper.

   Tip: Dry fish prevents sticking and promotes better browning.

4. 4

   Remove the baking sheet with carrots from the oven and nestle the sea bass fillets skin-side up among the carrots. Drizzle white wine around the fish.

   Tip: Arrange fish in a single layer without overcrowding.

5. 5

   Return to the oven and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork when tested at the thickest point.

   Tip: Avoid overcooking—sea bass dries out quickly.

6. 6

   Remove from oven and immediately top each sea bass fillet with a generous dollop of herb butter, allowing it to melt over the warm fish. Squeeze fresh lemon juice over everything.

   Tip: The residual heat will melt the butter beautifully.

7. 7

   Transfer fish and carrots to serving plates, drizzle any pan juices around the dish, and garnish with additional fresh herbs if desired.

   Tip: Serve immediately while the butter is still melting.