Roasted Sea Bass with Corn and Charred Tomato Salsa

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.