Roasted Sea Bass with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet simple dish has become one of my go to weeknight dinners because it comes together in less than an hour. The delicate sea bass pairs beautifully with crispy roasted daikon, which is packed with vitamin C and aids digestion. What I love most is how forgiving this recipe is, even if you're not comfortable cooking fish. The ginger and garlic infused sauce keeps everything moist and flavorful, while the daikon adds a subtle sweetness that balances the savory soy based glaze. Best of all, the ingredients won't break the bank, and you probably have most of them already in your pantry.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1 mediumdaikon radish(peeled and cut into 2-inch batons)
- 3 tablespoonsextra virgin olive oil
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 2garlic cloves(thinly sliced)
- 3scallions(cut into 1-inch pieces)
- ½ teaspoonsea salt
- ¼ teaspoonfreshly cracked black pepper
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the sea bass fillets dry with paper towels and season both sides with sea salt and black pepper, allowing the seasoning to sit for 5 minutes.
Tip: Drying the fish ensures a crispy skin when pan-seared.
- 2
Toss the daikon batons in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 minutes until they begin to soften and develop light golden edges.
Tip: Daikon becomes tender and slightly sweet when roasted.
- 3
While the daikon roasts, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: An oven-safe skillet allows you to transfer seamlessly from stovetop to oven.
- 4
Place the sea bass fillets skin-side down in the hot skillet and sear for 3-4 minutes without moving them, until the skin turns golden and crispy.
Tip: Resist the urge to move the fish; this creates the desired crust.
- 5
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and vegetable broth to create the glaze.
Tip: Prepare the glaze while the fish sears for efficient timing.
- 6
Transfer the skillet with the fish to the preheated oven and bake for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Cooking time depends on fillet thickness; check for doneness at 8 minutes.
- 7
Remove the skillet from the oven and carefully pour the glaze around the fish and daikon. Scatter the sliced garlic and scallions over everything.
Tip: Pour the glaze around rather than over the fish to preserve the crispy skin.
- 8
Return to the oven for 2-3 minutes to allow the garlic to soften slightly and the glaze to warm through.
- 9
Plate by dividing the roasted daikon among four dishes, topping each with a sea bass fillet, then spoon the pan glaze and aromatics over the top.
Tip: Serve immediately while the fish is still warm and the glaze is glossy.
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