Roasted Sea Bass with Cauliflower

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Garnish with fresh thyme sprigs and additional lemon zest before serving immediately.

   Tip: Serve promptly while everything is hot and crispy.