Roasted Sea Bass with Kale

Instructions

1. 1

   Preheat oven to 425°F. Pat sea bass fillets dry with paper towels and season both sides generously with sea salt, black pepper, and red pepper flakes.

   Tip: Dry fish ensures better browning and crisper skin when roasted.

2. 2

   Toss chopped kale with 2 tablespoons olive oil, salt, and pepper. Spread evenly on one half of a large baking sheet.

   Tip: Massage the kale lightly to help it crisp up during roasting.

3. 3

   On the other half of the baking sheet, create a bed with minced garlic, sliced shallot, and lemon slices. Drizzle with 1.5 tablespoons olive oil.

4. 4

   Place sea bass fillets skin-side up on the garlic-shallot mixture. Drizzle with remaining 1.5 tablespoons olive oil and squeeze lemon juice over the fish. Top each fillet with a thyme sprig.

   Tip: Skin-side up keeps the delicate flesh moist while the skin crisps beautifully.

5. 5

   Pour white wine around the fish (not over it) to create a light pan sauce. Roast for 20-22 minutes until the fish flakes easily with a fork and kale is crispy at the edges.

   Tip: Fish is done when it reaches an internal temperature of 145°F.

6. 6

   Carefully transfer fish and kale to serving plates. Drizzle pan juices and roasted garlic-shallot mixture around the plate. Serve immediately with lemon wedges on the side.

   Tip: The pan sauce is delicious—spoon it generously over both the fish and kale.