Roasted Sea Bass with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like something from a fancy restaurant. Sea bass is such a wonderful fish, delicate and flaky, and when you roast it with garlic and fresh thyme, the flavors are simply beautiful. I love pairing it with sautéed spinach, which is packed with iron and other nutrients that keep me feeling energized. The best part? Everything cooks in one pan, which means minimal cleanup and maximum flavor. Whether you're cooking for yourself or impressing guests, this dish delivers restaurant quality results without any fuss.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 1893 mlfresh spinach(packed)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine(dry)
- 4fresh thyme sprigs
- 8lemon slices(thin slices for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish ensures crispier skin when roasted.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the sea bass skin-side down and cook for 3-4 minutes until the skin is golden and crispy.
Tip: Don't move the fillets while cooking to achieve maximum crispiness.
- 3
Flip the fillets gently and transfer the skillet to the preheated oven. Roast for 12-15 minutes until the fish is cooked through and flakes easily with a fork.
Tip: The internal temperature should reach 145°F (63°C).
- 4
While the fish roasts, heat the remaining 2 tablespoons of olive oil in a separate large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Tip: Watch closely to prevent garlic from burning.
- 5
Add the fresh spinach in batches, stirring constantly until completely wilted, about 4-5 minutes total. Season with a pinch of salt and pepper.
Tip: Spinach reduces significantly as it wilts, so don't worry about the initial volume.
- 6
Remove the roasted sea bass from the oven and carefully transfer the fillets to a serving plate set over the wilted spinach. Pour any pan juices into a small saucepan.
Tip: These pan juices are liquid gold and add wonderful flavor to the sauce.
- 7
Add white wine and lemon juice to the pan juices and bring to a simmer over medium heat. Whisk in the cold butter until fully incorporated, creating a silky emulsion. Remove from heat and taste for seasoning.
Tip: Adding cold butter in pieces creates a richer, more luxurious sauce.
- 8
Pour the lemon-butter sauce over the sea bass and garnish with fresh thyme sprigs and lemon slices. Serve immediately while everything is hot.
Tip: This dish is best enjoyed fresh from the oven for optimal texture and flavor.
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