Roasted Sea Bass with Crispy Brussels Sprouts and Lemon Beurre Blanc

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.