Roasted Sea Bass with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Roasted sea bass with pumpkin and sage brown butter feels like something you'd order at a restaurant, yet it's remarkably simple to pull off at home. Sea bass is wonderfully lean and full of omega 3 fatty acids, which are great for your heart, and the earthy pumpkin pairs beautifully with nutty brown butter and aromatic sage. What I love most is that everything cooks in one pan, so cleanup is a breeze. This elegant dish proves that impressive meals don't require complicated techniques or a long grocery list.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgpumpkin(peeled and cut into 1-inch cubes)
- 6 tablespoonsbutter
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1shallot(thinly sliced)
- 3 tablespoonsolive oil
- 118 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4thyme sprigs
- 1lemon(zest and juice)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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