Roasted Sea Bass with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.