Roasted Sea Bass with Spring Pea Sauce and Crispy Pancetta
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 45 minutes, making it perfect for a weeknight dinner that feels restaurant quality. The delicate sea bass is beautifully complemented by a vibrant spring pea sauce that's both creamy and bright, while crispy pancetta adds a wonderful textural contrast. Fresh mint and lemon keep everything light and refreshing, and here's a bonus: peas are packed with plant based protein and fiber, so you're getting real nutrition alongside pure deliciousness. The best part? Most of these ingredients are pantry staples, so it won't break the bank, and the whole thing requires minimal prep work.
Ella x
Ingredients
- 4sea bass fillets(skin-on, 6 oz each)
- 473 mlfrozen peas
- 4 slicespancetta(diced)
- 237 mlvegetable broth
- 118 mlfresh mint(packed leaves)
- 6 tablespoonsextra virgin olive oil
- 2 tablespoonsbutter
- 1shallot(minced)
- 1garlic clove(minced)
- 1lemon(zest and juice)
- ½ teaspoonsea salt(plus more for seasoning)
- ¼ teaspoonwhite pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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