Roasted Sea Bass with Sweet Potato and Citrus Glaze

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Line a large roasting pan with parchment paper for easy cleanup and to prevent sticking.

   Tip: A hot oven ensures the sweet potatoes become caramelized while the fish remains moist inside.

2. 2

   Toss the sweet potato cubes with 2 tablespoons of olive oil, minced garlic, half the thyme, salt, and pepper. Spread them evenly on the prepared roasting pan and roast for 18 minutes until they begin to soften and develop golden edges.

   Tip: Stir the sweet potatoes halfway through cooking for even caramelization.

3. 3

   While the sweet potatoes cook, prepare the citrus glaze by whisking together the orange juice, lemon juice, orange zest, honey, and remaining thyme in a small bowl. Set aside.

   Tip: Fresh citrus juice makes a significant difference; avoid bottled juice for better flavor.

4. 4

   Pat the sea bass fillets dry with paper towels, then brush both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper.

   Tip: Dry fish ensures a crispier skin when roasted.

5. 5

   After 18 minutes, remove the roasting pan from the oven and nestle the sea bass fillets skin-side up among the sweet potatoes. Scatter the sliced red onion around the fish.

   Tip: Placing fish on top of the potatoes keeps it from sticking to the pan.

6. 6

   Drizzle the citrus glaze over the sea bass and sweet potatoes, then return the pan to the oven for 10 minutes until the fish is cooked through and flakes easily with a fork.

   Tip: The fish is perfectly cooked when the thickest part reaches 63°C on a meat thermometer.

7. 7

   Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley and serve immediately while still warm.

   Tip: Resting allows the juices to redistribute, keeping the fish moist and tender.