Roasted Sea Bass with Courgette

Instructions

1. 1

   Preheat your oven to 200°C. Spread the courgette slices on a large baking tray, drizzle with 2 tablespoons of olive oil, and season with half the salt, black pepper, and half the fresh thyme. Toss gently to coat evenly.

   Tip: Don't overcrowd the tray—arrange courgettes in a single layer for better caramelisation.

2. 2

   Roast the courgettes for 12-15 minutes until they begin to soften and develop light golden edges, stirring halfway through cooking.

3. 3

   While courgettes are roasting, pat the sea bass fillets dry with kitchen paper and season both sides generously with salt and pepper.

   Tip: Dry fish ensures crispy skin when pan-seared.

4. 4

   Heat a large non-stick frying pan over medium-high heat with 2 tablespoons of olive oil. Once shimmering, carefully place the sea bass skin-side down and cook for 4-5 minutes until the skin is crispy and golden.

   Tip: Resist the urge to move the fish—let it sit undisturbed for best results.

5. 5

   Flip the fillets gently and cook for a further 2-3 minutes on the flesh side until just cooked through and the fish flakes easily with a fork.

   Tip: Slightly undercook rather than overcook to keep the fish moist and tender.

6. 6

   Transfer the cooked sea bass to a serving platter alongside the roasted courgettes. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, remaining thyme, parsley, lemon zest, and chilli flakes.

7. 7

   Drizzle the lemon herb dressing over the fish and vegetables immediately before serving, allowing the warm ingredients to absorb the flavours.

   Tip: Serve whilst hot for the best flavour and texture contrast.