Roasted Sea Bass with Cucumber
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes absolutely elegant. Sea bass is such a wonderful fish, delicate and flaky, and pairing it with fresh cucumber keeps everything light and refreshing. What I love most is that cucumber is incredibly hydrating and packed with nutrients, making this dish as nourishing as it is delicious. The beauty of this recipe is its simplicity, there are no complicated techniques just straightforward roasting and a quick dill vinaigrette that brings everything together beautifully.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on, patted dry)
- 3cucumbers(peeled into ribbons with a vegetable peeler)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh dill(finely chopped)
- 1shallot(thinly sliced)
- 1 tablespoonwhite wine vinegar
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonbutter
- 1garlic clove(minced)
- ½ teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
Tip: A hot oven ensures the fish skin crisps beautifully while keeping the flesh moist inside.
- 2
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, Dijon mustard, white wine vinegar, minced garlic, and half of the fresh dill. Season with salt and pepper to taste.
Tip: This dressing can be made up to 2 hours ahead and stored in the refrigerator.
- 3
Place cucumber ribbons in a large bowl and add the sliced shallot. Pour the prepared dressing over the cucumbers and gently toss to combine. Let sit for 5 minutes to allow flavors to meld.
Tip: The cucumber will release some liquid, creating a light and refreshing sauce.
- 4
Pat the sea bass fillets dry with paper towels and season both sides generously with salt and pepper. Place skin-side up on the prepared baking sheet.
Tip: Dry fish is essential for achieving crispy skin and proper browning.
- 5
In a small pan, melt butter over medium heat and add the minced garlic. Cook for 30 seconds until fragrant, then brush this garlic butter over the top of each fillet.
Tip: This adds depth of flavor without overpowering the delicate fish.
- 6
Roast the sea bass in the preheated oven for 12-15 minutes, depending on thickness. The fish is done when it flakes easily with a fork and the skin is golden and crispy.
Tip: Don't overcook—sea bass cooks quickly and becomes dry if left in too long.
- 7
Divide the cucumber salad among four serving plates, creating a bed for the fish. Top each plate with a roasted sea bass fillet.
Tip: Warm plates enhance the dining experience and keep food at optimal temperature.
- 8
Drizzle any remaining dressing around the plate and garnish with remaining fresh dill, lemon zest, and a final crack of black pepper. Serve immediately.
Tip: The acidity of the lemon complements the richness of the fish beautifully.
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