Roasted Sea Bass with Crispy Brussels Sprouts and Lemon Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dinner comes together in under an hour, making it perfect for weeknight entertaining without the stress. I love how the delicate sea bass gets a beautiful golden crust while the brussels sprouts turn crispy and caramelized, creating wonderful textural contrast. The lemon beurre blanc ties everything together with bright acidity and richness that feels restaurant quality but requires just basic technique. Sea bass is packed with omega 3 fatty acids, which are fantastic for heart health, so you're basically eating something delicious and genuinely good for you. Best of all, the whole meal is remarkably straightforward with ingredients you can find at any grocery store, and the timing works beautifully so everything finishes hot at the same moment.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1½ poundsbrussels sprouts(trimmed and halved)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 6 tablespoonsunsalted butter(cold, cubed)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 1shallot(finely minced)
- 1 teaspoonsea salt
- 1 teaspoonfreshly ground black pepper
- 4 sprigsfresh thyme
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the halved Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 15-18 minutes, stirring halfway through, until the cut sides are golden brown and crispy.
Tip: Don't crowd the pan—Brussels sprouts need space to caramelize properly rather than steam.
- 2
While the Brussels sprouts roast, prepare the beurre blanc. In a small saucepan over medium heat, combine the minced shallot, white wine, and 1 tablespoon of lemon juice. Simmer until the liquid reduces to about 2 tablespoons, approximately 4-5 minutes.
Tip: Keep the heat moderate to avoid evaporating too much liquid too quickly.
- 3
Remove the saucepan from heat and let it cool for 1 minute. Whisk in the cold butter cubes one at a time, ensuring each cube is fully incorporated before adding the next. This creates an emulsified, creamy sauce.
Tip: Keep the temperature low—if the sauce gets too hot, the butter will separate and the sauce will break.
- 4
Strain the beurre blanc through a fine-mesh sieve into a clean bowl, pressing gently on the shallots. Stir in the remaining 2 tablespoons of lemon juice and lemon zest. Season with a pinch of salt and pepper. Set aside and keep warm.
Tip: Straining removes the shallot pieces for a silky, refined texture.
- 5
Pat the sea bass fillets dry with paper towels. Season both sides generously with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: Dry fish ensures better browning and crispier skin.
- 6
Place the sea bass fillets skin-side down in the hot skillet and sear for 3-4 minutes without moving them, until the skin is golden and crispy. Scatter the minced garlic and thyme sprigs around the fish.
Tip: Resist the urge to move the fillets—they need undisturbed time to develop that perfect crispy skin.
- 7
Transfer the skillet to the preheated oven for 6-8 minutes, until the fish is just cooked through and flakes easily with a fork. The internal temperature should reach 145°F at the thickest part.
Tip: Cooking in the oven ensures even heat distribution and prevents the skin from burning on the stovetop.
- 8
Divide the roasted Brussels sprouts among four serving plates. Top each with a sea bass fillet, skin-side up. Drizzle the warm lemon beurre blanc sauce around the fish and sprouts, then serve immediately.
Tip: Plate while everything is hot to maintain optimal temperature and presentation.
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