Roasted Sea Bass with Crispy Herb Potatoes and Lemon Butter

Instructions

1. 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. 2

   Roast potatoes for 15 minutes until they begin to soften and develop golden edges.

3. 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. 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. 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. 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. 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. 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.