Roasted Sea Bass with Parsnip Purée and Crispy Sage Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish is one of my go to weeknight dinners because it comes together in under an hour but tastes like something from a fancy restaurant. Sea bass is wonderfully delicate and pairs beautifully with the earthy sweetness of roasted parsnips, which are packed with fiber and vitamin C. The crispy sage oil is the real star here, adding a gorgeous golden finish and herbaceous crunch that makes the whole plate feel special. What I love most is how straightforward it all is to pull off, even when you're cooking for guests.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgparsnips(peeled and chopped)
- 4 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 118 mlpanko breadcrumbs
- 59 mlwhole milk
- 237 mlvegetable stock
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonfreshly cracked black pepper
- ½lemon(zest and juice)
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Preheat your oven to 400°F. Bring vegetable stock to a boil in a saucepan, add chopped parsnips and simmer for 12-15 minutes until completely tender.
Tip: Cut parsnips into similar-sized pieces for even cooking.
- 2
While parsnips cook, heat 2 tablespoons butter in a small skillet over medium heat. Add sage leaves and let them crisp gently for 2-3 minutes, then pour into a bowl with the olive oil. Set aside to infuse.
Tip: Don't let the sage burn; it should turn slightly darker but remain fragrant.
- 3
Drain cooked parsnips thoroughly and return them to the saucepan. Add remaining 2 tablespoons butter and milk, then blend with an immersion blender until you achieve a smooth, creamy purée.
Tip: For an extra silky texture, press the purée through a fine-mesh sieve.
- 4
Season parsnip purée with half the salt, a pinch of pepper, and lemon zest. Taste and adjust seasoning. Transfer to a piping bag or serving spoon.
Tip: Keep the purée warm over low heat, stirring occasionally.
- 5
Pat sea bass fillets dry with paper towels and place skin-side up on a parchment-lined baking sheet. Season generously with remaining salt and pepper.
Tip: Dry skin ensures a crispier texture when roasted.
- 6
Roast sea bass for 12-14 minutes until the flesh is opaque and flakes easily with a fork. The skin should be golden and crispy.
Tip: Don't overcook; sea bass dries out quickly. Check for doneness at the thickest part of the fillet.
- 7
While fish roasts, toast panko breadcrumbs in a dry skillet over medium-high heat for 3-4 minutes, stirring frequently until golden and fragrant.
Tip: Toast the breadcrumbs just before serving so they stay crispy.
- 8
To plate, spoon a dollop of parsnip purée onto each warm plate. Top with roasted sea bass fillet and drizzle with sage-infused oil. Garnish with toasted breadcrumbs, a thyme sprig, and a squeeze of fresh lemon juice.
Tip: Serve immediately while the fish is hot and the breadcrumbs are still crunchy.
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