Roasted Sea Bass with Garlic
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes flat, yet tastes like something from a fancy restaurant. Sea bass is naturally lean and packed with omega 3 fatty acids that are wonderful for your heart, and the garlic adds such incredible flavor without any fuss. The beauty of this recipe is its simplicity: you just roast everything together with a splash of white wine and let the oven do the work. Tender, flaky fish kissed with garlicky butter and fresh herbs... it's the kind of meal that makes you feel like you've accomplished something special in the kitchen, even on your busiest nights.
Ella x
Ingredients
- 4sea bass fillets(skin-on, about 6 oz each)
- 12garlic cloves(peeled and halved)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and halved)
- 8fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mldry white wine
- 2 tablespoonsbutter
- 2 tablespoonsfresh parsley(finely chopped)
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 better browning and prevents the skin from sticking to the pan.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the sea bass skin-side down and sear for 3-4 minutes until the skin is crispy and golden.
Tip: Don't move the fillets while searing to achieve an even, crispy skin.
- 3
While the fish sears, toss the halved garlic cloves with the remaining 2 tablespoons of olive oil, lemon zest, and salt in a small bowl.
- 4
Distribute the garlic mixture around the fish in the skillet. Scatter the thyme sprigs between the fillets and add the white wine to the pan, avoiding pouring directly on the fish.
Tip: The white wine creates a light sauce that keeps the fish moist during roasting.
- 5
Transfer the skillet to the preheated oven and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Tip: Check doneness by gently pressing the thickest part of a fillet; it should feel firm.
- 6
Remove the skillet from the oven and arrange the roasted garlic cloves on top of each fillet. Squeeze fresh lemon juice over the dish and dot with butter.
Tip: The residual heat will melt the butter into a silky sauce.
- 7
Garnish with fresh parsley and serve immediately with the pan juices spooned over the top.
Tip: Serve with crusty bread to soak up the delicious garlicky pan sauce.
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