Roasted Sea Bass with Crispy Herb Potatoes and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour without any fuss. Sea bass is beautifully delicate and packed with omega 3 fatty acids, which are wonderful for heart health. The crispy herb potatoes provide the perfect golden complement, while a silky lemon butter sauce brings everything together. What I love most is how simple it actually is, yet feels elegant enough to impress anyone at your table. You'll have a restaurant quality meal on the table faster than you'd expect, making this perfect for busy evenings when you still want something special.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgwaxy potatoes(cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(finely chopped)
- 4garlic cloves(minced)
- 2lemon(zest and juice)
- 3 tablespoonsbutter(cold, cubed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mldry white wine
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Toss the cubed potatoes with 3 tablespoons of olive oil, half the thyme, the rosemary, minced garlic, and salt and pepper to taste. Spread them in a single layer on a rimmed baking sheet.
Tip: Ensure potatoes are roughly the same size so they roast evenly.
- 2
Roast potatoes for 15 minutes until they begin to soften and develop golden edges.
- 3
While potatoes roast, pat sea bass fillets dry with paper towels. Season both sides generously with salt, pepper, and the remaining fresh thyme.
Tip: Dry fillets ensure crispier skin when roasted.
- 4
After 15 minutes, remove the baking sheet from the oven. Push potatoes to the sides and create space in the center for the fish. Place sea bass fillets skin-side up on the sheet, drizzle with remaining olive oil, and scatter lemon zest over each fillet.
- 5
Return to the oven and roast for 10-12 minutes, until the sea bass is cooked through and flakes easily with a fork, and the potato edges are crispy and caramelized.
Tip: Don't overcook the fish; check at 10 minutes as thickness varies.
- 6
While the fish finishes cooking, heat a small saucepan over medium heat. Pour in the white wine and lemon juice, and simmer for 2 minutes to reduce slightly.
- 7
Remove the saucepan from heat and whisk in the cold butter pieces one at a time until they're fully incorporated and the sauce is silky. Season with a pinch of salt and pepper.
Tip: Keep the pan off direct heat so the butter emulsifies smoothly without breaking.
- 8
Transfer the roasted fish and potatoes to serving plates. Drizzle the lemon butter sauce over the sea bass and around the potatoes. Serve immediately while hot.
Tip: Garnish with fresh lemon wedges and additional fresh herbs if desired.
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