Roasted Sea Bass with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just forty minutes, and honestly, it tastes far more impressive than the effort requires. Sea bass is beautifully delicate and pairs perfectly with edamame, which are packed with plant based protein to keep you satisfied. The ginger and garlic create an aromatic Asian inspired sauce that makes the whole kitchen smell amazing. Best of all, you probably have most of these pantry staples on hand already, so it's budget friendly too. Give this a try and I promise your family will be asking for it again.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 473 mlfrozen edamame
- 4 tablespoonsolive oil(divided)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1 tablespoonsesame oil
- 2 tablespoonslow-sodium soy sauce
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup effortless.
- 2
Place frozen edamame in a small pot of boiling salted water and cook for 4 minutes until tender. Drain well and set aside.
Tip: Don't overcook edamame as they can become mushy; they should remain slightly firm.
- 3
Pat sea bass fillets dry with paper towels and arrange skin-side down on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, then season generously with sea salt and black pepper.
Tip: Drying the fish ensures the skin crisps beautifully during roasting.
- 4
Roast sea bass in preheated oven for 12-15 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Check doneness by gently pressing the thickest part; it should feel firm but not hard.
- 5
While fish roasts, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
Tip: Keep the heat moderate to prevent garlic from browning too quickly and becoming bitter.
- 6
Add cooked edamame to the skillet and toss to coat with the garlic-ginger oil. Pour in soy sauce and sesame oil, stirring gently for 2 minutes until everything is well combined and warmed through.
Tip: The sesame oil adds a nutty depth that complements the delicate fish perfectly.
- 7
Divide edamame mixture among four serving plates. Top each with a roasted sea bass fillet and serve immediately.
- 8
Squeeze fresh lemon juice over each fillet and garnish with sesame seeds just before serving.
Tip: The brightness of lemon juice cuts through the richness of the fish and edamame beautifully.
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