Roasted Sea Bass with Celery and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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.