Roasted Sea Bass with Carrot and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that tastes fancy but comes together in less than an hour. Sea bass is delicate and buttery on its own, but roasting it with sweet carrots and a bright herb butter takes it to another level. The best part? It's genuinely simple and uses ingredients you probably already have on hand. Plus, sea bass is packed with omega 3 fatty acids that are wonderful for your heart and brain. Dinner guests always think you've spent hours in the kitchen, but you'll know the truth: this elegant meal is ready in just 45 minutes.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgcarrots(cut into 3-inch batons)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh dill(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 1lemon(zested and halved)
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine(dry)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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