Roasted Sea Bass with Plantain and Cilantro-Lime Glaze
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Sea bass is naturally lean and packed with omega 3 fatty acids, so you're eating something truly nourishing while enjoying restaurant quality flavors. The crispy roasted plantains add a wonderful sweetness and earthiness that perfectly complements the delicate fish, while the cilantro lime glaze brings brightness and a subtle kick from the red chili. Best of all, this recipe uses simple pantry staples and minimal prep work, making it perfect for busy nights when you want something both impressive and stress free.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 2plantains(ripe but firm, peeled)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlfresh cilantro(chopped)
- 2lime(juiced)
- 3garlic cloves(minced)
- 1red chili(thinly sliced)
- 1 tablespoonhoney
- 2 tablespoonsbutter
- 3 tablespoonsvegetable broth
Detail level
Instructions
- 1
Preheat oven to 400°F. Cut plantains into 0.25-inch thick diagonal slices and toss with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes until golden and caramelized, stirring halfway through.
Tip: Use a sharp knife to slice plantains more easily, or ask your fishmonger to help prepare them.
- 2
While plantains roast, pat sea bass fillets dry with paper towels and season generously on both sides with salt and pepper.
Tip: Drying the skin helps it crisp up beautifully during cooking.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place sea bass skin-side down and cook for 5-6 minutes without moving, until skin is crispy and golden.
Tip: Resist the urge to flip too early; the skin needs time to crisp properly.
- 4
Gently flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.
Tip: Sea bass cooks quickly, so watch carefully to avoid overcooking.
- 5
In the same skillet, melt butter over medium heat and sauté minced garlic and sliced chili for 1 minute until fragrant.
Tip: Don't let garlic brown, or it will become bitter.
- 6
Add lime juice, honey, and vegetable broth to the skillet, stirring to combine. Simmer for 2 minutes, then stir in fresh cilantro. Taste and adjust seasoning as needed.
Tip: For extra richness, whisk in a splash of fish stock instead of vegetable broth.
- 7
Arrange roasted plantain slices on serving plates and top each with a sea bass fillet, skin-side up. Pour cilantro-lime glaze over and around the fish.
Tip: Plate while everything is hot for the best presentation and flavor.
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