Roasted Sea Bass with Fennel

Instructions

1. 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. 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. 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. 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. 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. 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.