Roasted Sea Bass with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes from start to table. Delicate sea bass fillets get a beautiful golden crust while pak choi wilts perfectly alongside, soaking up all those wonderful Asian inspired flavors. Sea bass is packed with omega 3 fatty acids that are fantastic for heart health, and the best part is how simple it all is to pull off. A quick sear in the pan, some ginger and garlic aromatics, and you've got an elegant meal that tastes like you spent hours in the kitchen. Trust me, your family will be impressed, and your wallet will thank you too.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgpak choi(halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(finely grated)
- 1 tablespoonsesame oil
- 2 tablespoonssoy sauce
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonwhite sesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large roasting pan with parchment paper for easy cleanup.
Tip: Using parchment paper prevents the delicate fish skin from sticking and keeps cleanup minimal.
- 2
Pat the sea bass fillets dry with paper towels and arrange them skin-side up on the prepared pan. Season generously with sea salt and black pepper on both sides.
Tip: Drying the fish ensures the skin becomes crispy during roasting, creating a beautiful golden exterior.
- 3
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, grated ginger, soy sauce, and lemon juice to create a marinade base.
Tip: Prepare this mixture while the oven preheats to save time.
- 4
Brush the garlic-ginger mixture over the top of each sea bass fillet, reserving about 2 tablespoons for the pak choi. Drizzle with 1 tablespoon of olive oil.
Tip: Don't overload the fish with liquid—a light coating is all that's needed for flavor without sogginess.
- 5
Place the pak choi halves cut-side down on the pan around the fish. Toss with the remaining 1 tablespoon of olive oil and the reserved garlic-ginger mixture, then sprinkle with a pinch of salt.
Tip: Arranging pak choi cut-side down allows it to develop a light caramelization and ensures even cooking.
- 6
Roast in the preheated oven for 18-22 minutes, until the sea bass flesh is opaque and flakes easily with a fork, and the pak choi is tender with lightly charred edges.
Tip: Check the fish after 18 minutes by gently pressing the thickest part—it should feel firm and cooked through.
- 7
Remove from the oven and immediately drizzle the sesame oil over the entire dish. Scatter white sesame seeds over the top for garnish.
Tip: Adding sesame oil after cooking preserves its aromatic flavor, which can dissipate when exposed to high heat.
- 8
Serve immediately on warm plates, dividing the sea bass and pak choi evenly. Pour any accumulated pan juices over the top for extra flavor.
Tip: The pan juices contain concentrated flavors—don't waste them by leaving them behind.
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