Roasted Sea Bass with Cauliflower
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes with minimal effort. Roasted sea bass with cauliflower is elegant enough for guests yet simple enough for a busy Tuesday night. Sea bass is packed with omega 3 fatty acids that are wonderful for heart health, and roasting it alongside caramelized cauliflower creates this beautiful interplay of flavors. The garlic, lemon, and thyme infuse everything with such brightness, and honestly, the whole thing practically cooks itself in the oven. Give this a try and you'll see why it's become a staple in my kitchen.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1cauliflower head(cut into 4 steaks, 1.5 inches thick)
- 6 tbspextra virgin olive oil
- 8garlic cloves(sliced thin)
- 2fresh lemon(zest and juice)
- 4fresh thyme sprigs
- 1 tspsea salt
- ½ tspblack pepper
- ½ tspsmoked paprika
- 2 tbspunsalted butter
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat sea bass fillets dry with paper towels and season both sides with salt, pepper, and smoked paprika.
Tip: Dry fish ensures crispier skin when roasted.
- 2
Toss cauliflower steaks with 3 tablespoons olive oil, salt, and pepper. Arrange on a large baking sheet and roast for 12 minutes until edges begin to brown.
Tip: Start cauliflower first as it needs slightly longer cooking than the fish.
- 3
While cauliflower roasts, heat remaining 3 tablespoons olive oil in a small saucepan over medium heat. Add sliced garlic and thyme, cooking gently for 3-4 minutes until golden and fragrant.
Tip: Watch carefully to prevent burning the garlic.
- 4
Add white wine and lemon juice to the garlic oil, then remove from heat. Stir in lemon zest and set aside.
Tip: This bright sauce adds acidity that complements both fish and cauliflower.
- 5
Push cauliflower steaks to the edges of the baking sheet. Place sea bass fillets skin-side up in the center, dot with butter, and return to oven.
Tip: Keeping fish separate from cauliflower prevents moisture from making the skin soggy.
- 6
Roast for 10-12 minutes until sea bass flakes easily with a fork and skin is crispy, while cauliflower becomes tender and caramelized.
Tip: Fish is done when the thickest part reaches 145°F internally.
- 7
Transfer cauliflower and sea bass to serving plates. Drizzle the warm garlic-lemon oil over both components.
Tip: Pour any pan juices over the dish for extra flavor.
- 8
Garnish with fresh thyme sprigs and additional lemon zest before serving immediately.
Tip: Serve promptly while everything is hot and crispy.
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