Roasted Sea Bass with Spring Pea Sauce and Crispy Pancetta

Instructions

1. 1

   Preheat oven to 400°F. Pat sea bass fillets dry with paper towels, season generously with salt and white pepper on both sides.

   Tip: Dry fish ensures crispy skin when roasting.

2. 2

   In a skillet over medium heat, cook pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of rendered fat in the pan.

   Tip: Save the pancetta fat for added flavor in the pea sauce.

3. 3

   Add minced shallot and garlic to the pancetta fat, sauté for 2 minutes until fragrant. Pour in vegetable broth and bring to a simmer.

   Tip: Don't let the garlic brown or it will become bitter.

4. 4

   Add frozen peas to the broth and cook for 4 minutes until tender. Remove from heat and add butter, lemon zest, and half the fresh mint. Blend with an immersion blender until smooth, season with salt and pepper.

   Tip: For a chunkier texture, blend only half the mixture and fold back together.

5. 5

   While peas cook, prepare the mint oil: blend remaining mint with 4 tablespoons of olive oil and a pinch of salt until bright green, then strain through a fine mesh.

   Tip: Mint oil oxidizes quickly, so prepare this just before serving.

6. 6

   Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Once shimmering, place sea bass skin-side down and cook for 2 minutes without moving.

   Tip: Resist the urge to move the fish—this develops the crispy skin.

7. 7

   Transfer skillet to oven and roast for 12-15 minutes until flesh is opaque and flakes easily with a fork.

   Tip: Fish continues to cook after removal from heat, so avoid overcooking.

8. 8

   To plate, spoon pea purée into the center of each plate, top with a sea bass fillet, drizzle mint oil around the plate, and garnish with crispy pancetta and a squeeze of fresh lemon juice.

   Tip: Serve immediately while the fish is still warm and the skin remains crispy.