Roasted Sea Bass with Celery and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant sea bass dish is one of my go to weeknight dinners because it comes together in under an hour and feels surprisingly restaurant quality. The delicate fish pairs beautifully with buttery roasted celery and a bright lemon sauce that really lets the natural flavors shine through. Sea bass is packed with omega 3 fatty acids, which are wonderful for heart health, and the whole meal is light yet satisfying. What I love most is how simple it truly is to make, despite tasting like you spent all day in the kitchen. Fresh thyme and garlic round out the flavors perfectly, creating something I'm genuinely proud to serve to family and friends.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 4celery stalks(cut into 2-inch batons)
- 4 tablespoonsunsalted butter(divided)
- 3garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonlemon zest
- 1shallot(finely minced)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures a crispier skin when roasted.
- 2
Heat 1 tablespoon of butter and the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, arrange the celery batons in a single layer and roast for 8-10 minutes, stirring halfway through, until they develop light golden color at the edges.
Tip: Don't overcrowd the pan; let the celery caramelize for better flavor.
- 3
Push the celery to the sides of the skillet and add the sliced garlic and minced shallot to the center. Cook for 1-2 minutes until fragrant, then add the white wine and bring to a gentle simmer.
Tip: The wine adds acidity that balances the richness of the butter sauce.
- 4
Nestle the sea bass fillets skin-side up among the celery, pour the lemon juice over the fish, and top each fillet with the remaining thyme sprigs.
Tip: Position fillets skin-side up to help maintain their delicate texture during roasting.
- 5
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the fish is opaque and flakes easily with a fork.
Tip: Fish cooks quickly; check for doneness at 12 minutes to avoid overcooking.
- 6
Remove from the oven and carefully whisk in the remaining 3 tablespoons of cold butter, one piece at a time, until the sauce becomes creamy and emulsified.
Tip: Adding cold butter at the end creates a silky sauce without breaking it.
- 7
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Sprinkle the lemon zest over the dish just before serving.
Tip: Fresh lemon zest brightens the final dish with a pop of citrus aroma.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.