Roasted Sea Bass with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something that feels fancy but comes together in under an hour. Sea bass is naturally delicate and flaky, and when you pair it with fresh ginger, you get this wonderful warmth that makes the whole dish sing. Ginger is fantastic for digestion too, which is a nice bonus when you're eating fish. The beauty of this recipe is that it's genuinely simple and uses just a handful of pantry staples, so nothing feels complicated or stressful. You'll have a restaurant quality meal on the table in about 45 minutes total, and honestly, most of that is just roasting time while you relax.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- 3 tablespoonsfresh ginger(minced)
- 2 tablespoonsginger(cut into thin ribbons)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 poundbok choy(halved lengthwise)
- 3garlic cloves(thinly sliced)
- 4scallions(white and green parts separated)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Tip: This temperature creates a crispy skin while keeping the flesh moist.
- 2
In a small bowl, whisk together the minced ginger, soy sauce, sesame oil, and rice vinegar to create the marinade.
Tip: Make this mixture at least 10 minutes ahead so the flavors can meld together.
- 3
Place the bok choy on the baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and white pepper, then roast for 8 minutes until just beginning to soften.
Tip: Roasting the bok choy separately ensures it cooks perfectly without being overshadowed.
- 4
Remove the baking sheet from the oven and arrange the sea bass fillets skin-side up among the bok choy.
Tip: Pat the fish dry with paper towels before placing it on the sheet for better browning.
- 5
Spoon the ginger marinade evenly over each fillet, then drizzle with the remaining olive oil and scatter the sliced garlic around the fish.
Tip: Reserve some marinade if you prefer a stronger ginger flavor on top.
- 6
Return the baking sheet to the oven and roast for 12-15 minutes until the sea bass is opaque and flakes easily with a fork.
Tip: Don't overcook the fish; it should still feel slightly yielding when pressed gently.
- 7
While the fish roasts, heat a small skillet over medium-high heat with a touch of sesame oil and quickly pan-fry the ginger ribbons for 1-2 minutes until golden and crispy.
Tip: Watch the ginger closely as it can burn quickly; remove it the moment it turns golden brown.
- 8
Remove from the oven and immediately garnish with the crispy ginger ribbons, scallion whites, sesame seeds, and fresh scallion greens.
Tip: The hot fish will slightly wilt the green scallion tops, adding a fresh contrast to the rich flavors.
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