Roasted Sea Bass with Courgette
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like you've spent hours in the kitchen. Sea bass is wonderfully lean and packed with omega 3 fatty acids that are brilliant for heart health, while the courgettes add a fresh, light quality to the plate. Everything roasts together beautifully, and honestly, there's minimal prep involved. Just slice, toss with garlicky olive oil and fresh herbs, and let the oven do the work. It's the kind of meal that feels fancy enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- 4sea bass fillets(skin-on, 180g each)
- 3courgettes(trimmed and cut into 5mm half-moons)
- 5 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon zest(from one lemon)
- ¼ teaspoonred chilli flakes
Detail level
Instructions
- 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
Roast the courgettes for 12-15 minutes until they begin to soften and develop light golden edges, stirring halfway through cooking.
- 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
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
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
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
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.
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