Roasted Sea Bass with Rocket

Instructions

1. 1

   Preheat your oven to 200°C. Pat the sea bass fillets dry with kitchen paper and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures crispy skin when roasted.

2. 2

   Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, carefully place the sea bass skin-side down in the pan and cook for 3-4 minutes until the skin is golden and crispy.

   Tip: Don't move the fillets while cooking to achieve perfect skin texture.

3. 3

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the fish is just cooked through and flakes easily with a fork.

   Tip: The fish will continue cooking slightly after removal, so avoid overcooking.

4. 4

   While the fish cooks, prepare the dressing by whisking together 4 tablespoons of olive oil, minced garlic, lemon juice, and a pinch of salt and pepper in a small bowl.

   Tip: Let the garlic infuse in the oil for a few minutes for better flavour.

5. 5

   In a separate small pan, sauté the sliced shallot in butter until softened, then deglaze with white wine. Allow it to reduce by half, then stir in the capers and remove from heat.

   Tip: This creates a light pan sauce that complements the delicate fish.

6. 6

   Place the fresh rocket in a bowl and toss lightly with half of the garlic-lemon dressing just before serving.

   Tip: Dress the rocket at the last moment to keep it crisp and vibrant.

7. 7

   Divide the dressed rocket among four plates and top each with a roasted sea bass fillet, skin-side up. Drizzle the warm caper and shallot sauce around the plate.

8. 8

   Garnish with lemon wedges and serve immediately while the fish is still warm.

   Tip: The contrast between warm fish and cool rocket creates an appealing dining experience.