Roasted Sea Bass with Fennel
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
There's something magical about roasted sea bass with fennel that feels restaurant worthy yet surprisingly easy to pull together. The whole dish comes together in just 40 minutes, making it perfect for weeknight dinners when you want something impressive without the fuss. Sea bass is wonderfully lean and packed with omega 3 fatty acids, which are fantastic for heart health. The fennel caramelizes beautifully in the oven, becoming sweet and tender while the fish stays moist and delicate. This one pan wonder is honestly one of my go to meals when I want to feel like I'm dining out without leaving my kitchen.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2fennel bulbs(trimmed and sliced lengthwise into wedges)
- 5 tablespoonsextra virgin olive oil
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 tablespoonsfresh dill(chopped)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon slices(thin, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish ensures the skin crisps up beautifully during roasting.
- 2
Arrange the fennel wedges on a large roasting pan, drizzle with 3 tablespoons of olive oil, season with salt and pepper, then roast for 10 minutes to begin softening.
Tip: Starting fennel ahead ensures even cooking with the fish.
- 3
Remove the pan from the oven, push fennel to the sides, and nestle the sea bass fillets skin-side up in the center. Scatter minced garlic around the fish and fennel.
- 4
In a small bowl, whisk together the white wine, lemon juice, and remaining 2 tablespoons of olive oil. Pour this mixture around (not over) the fish and vegetables.
Tip: Keeping the liquid around the fish rather than on top preserves the crispy skin.
- 5
Tuck the fresh thyme sprigs between the fish and fennel, then return the pan to the oven for 12-15 minutes, until the fish is opaque and flakes easily with a fork.
Tip: Fish cooks quickly, so check at 12 minutes to avoid overcooking.
- 6
Remove from the oven and let rest for 2 minutes. Sprinkle fresh dill over the dish, garnish with lemon slices, and drizzle any pan juices over the plated servings.
Tip: The resting period allows juices to redistribute within the fish for optimal moisture.
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