Roasted Sea Bass with Lotus Root and Ginger-Soy Glaze
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in less than an hour. The delicate sea bass gets a beautiful glaze of ginger, soy, and mirin while roasting alongside tender lotus root, which is packed with fiber and helps support digestive health. What I love most is how simple it is to pull off something restaurant quality at home with just a handful of pantry staples and fresh ingredients. The ginger and garlic create this incredible aromatic base that makes your kitchen smell amazing, and honestly, the hardest part is just slicing the lotus root. Once everything hits the oven, you can relax and let it do the work for you.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1 mediumlotus root(peeled and sliced 1/4-inch thick)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsmirin
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 2garlic cloves(minced)
- 4scallions(sliced on bias)
- 2 teaspoonssesame seeds(white, toasted)
- 1 teaspoonsea salt
- 1 teaspoonwhite pepper
- 1lemon(sliced into wedges)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat lotus root slices dry with paper towels, then toss with 1.5 tablespoons olive oil, sea salt, and white pepper on a rimmed baking sheet.
Tip: Patting the lotus root dry helps it achieve a crispy, golden exterior during roasting.
- 2
Arrange lotus root slices in a single layer and roast for 18-20 minutes, stirring halfway through, until golden and tender at the edges.
- 3
While lotus root roasts, prepare the glaze by whisking together soy sauce, mirin, rice vinegar, minced ginger, and minced garlic in a small bowl.
Tip: Mix the glaze ahead of time to allow flavors to meld.
- 4
Pat sea bass fillets dry and season both sides with salt and pepper. Heat remaining 1.5 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: Dry fillets prevent splattering and help create a better sear on the skin.
- 5
Place sea bass skin-side down in the hot skillet and cook undisturbed for 4-5 minutes until skin is crispy and golden.
Tip: Resist the urge to move the fish—this creates the most delicious skin texture.
- 6
Flip fillets carefully and transfer the skillet to the preheated oven. Bake for 6-8 minutes until fish is cooked through and flakes easily.
- 7
Remove skillet from oven. Pour the ginger-soy glaze over the fish and drizzle 1 tablespoon sesame oil around the pan. Gently toss to coat.
Tip: Adding sesame oil at the end preserves its aromatic qualities rather than cooking it away.
- 8
Divide roasted lotus root among four plates, top with a sea bass fillet, and spoon extra glaze over each portion. Garnish with sliced scallions and toasted sesame seeds. Serve with lemon wedges.
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