Roasted Sea Bass with Mushroom and Thyme Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Sea bass is naturally lean and packed with omega 3 fatty acids, which are wonderful for heart health, and the earthy mushroom and thyme crust adds incredible flavor without any fuss. The best part is that everything gets roasted on one pan, so cleanup is minimal. With just twenty minutes of prep, you'll have an elegant, restaurant quality meal on the table that even impressed dinner guests will think you spent all day preparing.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- 283 gmixed mushrooms(finely chopped)
- 2shallots(minced)
- 3garlic cloves(minced)
- 2 tablespoonsfresh thyme(leaves only)
- 118 mlpanko breadcrumbs
- 59 mlparmesan cheese(grated)
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- 1lemon(zest and juice)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
Tip: Pat the sea bass skin dry with paper towels for crispier skin during roasting.
- 2
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chopped mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown, stirring occasionally.
Tip: Don't overcrowd the pan; cook mushrooms in batches if needed for better browning.
- 3
Reduce heat to medium, add the minced shallots and garlic to the mushrooms. Cook for another 2-3 minutes until fragrant and softened, then stir in the fresh thyme leaves.
Tip: Shallots add a subtle sweetness that complements the earthy mushrooms perfectly.
- 4
Transfer the mushroom mixture to a bowl and let cool for 2 minutes. Mix in the panko breadcrumbs, grated parmesan, lemon zest, remaining 2 tablespoons of butter (softened), salt, and black pepper until combined into a paste-like topping.
Tip: Use your fingers to combine the ingredients for a more evenly distributed topping.
- 5
Place the sea bass fillets skin-side down on the prepared baking sheet. Brush the top of each fillet lightly with olive oil and season with a pinch of salt and pepper.
Tip: Keep the skin side down throughout roasting to maintain moisture and crispness.
- 6
Divide the mushroom topping evenly among the four fillets, pressing it gently onto the top of each one to create an even crust.
Tip: Don't press too hard or the topping may become dense; a light hand works best.
- 7
Roast in the preheated oven for 12-15 minutes, until the mushroom crust is golden brown and the fish flakes easily when tested with a fork.
Tip: Check doneness by inserting a fork into the thickest part of the fish; it should separate into opaque flakes.
- 8
Remove from the oven and squeeze fresh lemon juice over each fillet. Let rest for 2 minutes before serving to allow residual heat to finish cooking the fish gently.
Tip: Serve immediately on warm plates with roasted vegetables or a light salad on the side.
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