Roasted Sea Bass with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat your oven to 425°F. Toss the pumpkin cubes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes until golden and tender.

   Tip: Cut pumpkin pieces to similar sizes so they cook evenly.

2. 2

   While pumpkin roasts, pat the sea bass fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and crispier skin.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the sea bass skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Transfer to a plate without flipping.

   Tip: Don't move the fish while cooking—let it sit undisturbed for maximum crispiness.

4. 4

   In the same skillet, melt 4 tablespoons of butter over medium heat. Add the sliced shallot and thyme sprigs, cooking for 2 minutes until fragrant.

   Tip: Watch the butter closely so it browns but doesn't burn.

5. 5

   Add the sage leaves to the browned butter and fry for 30 seconds until crispy. Remove sage with a slotted spoon and set aside on paper towels.

   Tip: The sage will crisp up as it cools—this adds wonderful texture and flavor.

6. 6

   Pour the vegetable broth into the skillet with the brown butter and bring to a simmer. Add the roasted pumpkin pieces and stir gently to combine.

   Tip: The broth will deglaze the pan and add savory depth to the pumpkin.

7. 7

   Arrange the pumpkin mixture on a serving platter or individual plates. Top each portion with a sea bass fillet, skin-side up, and drizzle with the brown butter sauce.

   Tip: Keep the fish skin facing up so it stays crispy and visually appealing.

8. 8

   Garnish each plate with crispy sage leaves, lemon zest, and a squeeze of fresh lemon juice. Serve immediately while everything is still warm.

   Tip: The bright lemon juice cuts through the richness of the brown butter beautifully.