Roasted Sea Bass with Cassava Root Crisps and Lemon Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the cassava batons dry with paper towels to remove excess moisture.

   Tip: Drying the cassava ensures crispier, more golden results when roasting.

2. 2

   Toss the cassava with 2 tablespoons of olive oil, 1 teaspoon of sea salt, smoked paprika, and half the black pepper. Spread on a large baking sheet in a single layer.

   Tip: Arrange in a single layer to promote even roasting rather than steaming.

3. 3

   Roast the cassava for 20 minutes, stirring halfway through, until golden and crispy at the edges.

4. 4

   While cassava roasts, prepare the sea bass. Brush both sides lightly with the remaining olive oil and season with remaining salt and black pepper.

   Tip: Room temperature fish cooks more evenly; remove from refrigerator 10 minutes before cooking.

5. 5

   In a small saucepan over low heat, melt butter with minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in lemon juice and fresh thyme. Keep warm.

   Tip: Don't let the garlic brown; keep the heat low to preserve the delicate herb flavors.

6. 6

   When cassava has about 15 minutes remaining, place sea bass fillets skin-side down on a separate baking sheet.

7. 7

   Roast sea bass for 12-15 minutes until flesh is opaque and flakes easily with a fork, depending on fillet thickness.

   Tip: Don't overcook; sea bass continues to cook slightly after removal from the oven.

8. 8

   Arrange roasted cassava crisps on serving plates. Top with a sea bass fillet, drizzle with the lemon-herb butter sauce, and garnish with fresh parsley and lemon slices.

   Tip: Serve immediately while the cassava is still warm and crispy.