Roasted Sea Bass with Plantain and Cilantro-Lime Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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.