Roasted Sea Bass with Corn and Charred Tomato Salsa
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Sea bass is such a lean protein packed with omega 3 fatty acids that are wonderful for your heart, and it pairs beautifully with the sweetness of charred corn and tomatoes. The salsa adds brightness and texture without weighing you down, while the creamy corn sauce brings everything together in the most satisfying way. Best part? You need just one pan and a handful of quality ingredients to create something truly restaurant worthy for your table.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 473 mlfresh corn kernels(from about 3 ears)
- 2 mediumheirloom tomatoes(diced)
- 6garlic cloves(minced)
- 237 mlheavy cream
- 2shallots(thinly sliced)
- 237 mlfresh basil(chopped)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt(divided)
- 1 teaspoonblack pepper(divided)
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly oil it.
Tip: Use parchment paper to prevent sticking and make cleanup easier.
- 2
Pat sea bass fillets dry with paper towels and season both sides with half the sea salt and black pepper. Place skin-side down on the prepared baking sheet.
Tip: Dry fish crisps the skin beautifully when roasted; moisture is the enemy of crispy skin.
- 3
In a small bowl, combine 2 tablespoons of olive oil with minced garlic and thyme sprigs. Brush this mixture over the fish fillets.
Tip: Reserve about 1 tablespoon of garlic-herb oil to drizzle over the finished dish.
- 4
Roast the sea bass in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork and the skin is golden and crispy.
Tip: Don't overcook; sea bass cooks quickly and becomes dry if left too long.
- 5
While the fish roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced shallots and sauté for 2-3 minutes until softened and lightly caramelized.
Tip: Caramelizing the shallots adds a subtle sweetness that complements the corn.
- 6
Add fresh corn kernels to the skillet and cook for 3 minutes, stirring occasionally. Pour in the heavy cream, stir well, and simmer for 2 minutes until slightly thickened. Season with remaining salt and pepper to taste.
Tip: Save about 1/4 cup of corn kernels for the fresh salsa topping.
- 7
Prepare the salsa by combining reserved raw corn kernels, diced tomatoes, remaining minced garlic, fresh basil, and lemon juice in a separate bowl. Drizzle with remaining olive oil and season lightly.
Tip: Make the salsa just before serving to keep the tomatoes fresh and the corn crisp.
- 8
Divide the creamed corn mixture among four serving plates. Top each with a roasted sea bass fillet, skin-side up, and spoon the tomato-corn salsa over and around each fillet.
Tip: Plate while the fish is still warm to maintain optimal texture and temperature.
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