Roasted Sea Bass with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.