Roasted Sea Bass with Cucumber

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.