Roasted Sea Bass with Kale
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 from start to table. Sea bass is such a elegant protein, but here's the thing: it's actually super simple to cook and won't break the bank. I pair it with massaged kale, which is packed with calcium and keeps you feeling full and satisfied. The white wine and fresh thyme create this beautiful, light sauce that makes the whole kitchen smell amazing. It's the kind of meal that feels fancy enough for guests but easy enough that you won't stress about making it on a Tuesday night.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- 1 bunchfresh kale(stems removed, roughly chopped)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2lemon(1 juiced, 1 sliced into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mldry white wine
- 4fresh thyme sprigs
- 1shallot(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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.
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