Roasted Sea Bass with Cassava Root Crisps and Lemon Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something restaurant quality but didn't want to spend hours in the kitchen. Roasted sea bass is naturally lean and packed with omega 3 fatty acids, making it a smart choice for weeknight dinners that feel special. The crispy cassava root crisps are honestly the star here, offering a satisfying crunch that rivals any potato side, and they're surprisingly simple to prepare. Combined with a buttery lemon herb sauce that comes together in minutes, this entire meal is ready in under an hour. It's the kind of dinner that looks impressive on the plate but won't stress you out in the kitchen.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgcassava root(peeled and cut into 1/4-inch batons)
- 4 tablespoonsextra virgin olive oil
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 3 tablespoonsbutter(unsalted)
- 2 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(finely chopped)
- 1 tablespoonfresh parsley(chopped for garnish)
- 2garlic cloves(minced)
- 1lemon(thinly sliced for garnish)
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 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
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
Roast the cassava for 20 minutes, stirring halfway through, until golden and crispy at the edges.
- 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
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
When cassava has about 15 minutes remaining, place sea bass fillets skin-side down on a separate baking sheet.
- 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
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.
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