Roasted Sea Bass with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Sea bass is wonderfully delicate and pairs beautifully with peppery watercress, which is packed with vitamins and minerals that support bone health. The roasted carrots and parsnips add natural sweetness and substance to the plate, while a bright lemon and mustard dressing brings everything together. It's simple enough for a busy Tuesday but impressive enough for guests.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 946 mlfresh watercress(loosely packed)
- 227 gbaby carrots(halved lengthwise)
- 170 gparsnips(cut into batons)
- 5 tablespoonsextra virgin olive oil
- 2lemon(1 for zest and juice, 1 for garnish)
- 1 tablespoondijon mustard
- 1shallot(minced)
- 1½ tablespoonswhite wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss the halved carrots and parsnips with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-22 minutes until golden and tender.
Tip: Cut vegetables to similar sizes for even cooking.
- 2
While vegetables roast, prepare the vinaigrette by whisking together minced shallot, Dijon mustard, white wine vinegar, lemon juice, and zest in a small bowl. Slowly whisk in 2 tablespoons of olive oil until emulsified. Season with a pinch of salt and pepper.
Tip: Make the vinaigrette ahead of time and let flavors meld for 10 minutes.
- 3
Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: Dry fish ensures crispier skin; don't skip this step.
- 4
Place sea bass fillets skin-side down in the hot skillet and cook undisturbed for 4-5 minutes until the skin is golden and crispy. Do not flip.
Tip: Resist the urge to move the fish; let the skin get properly crispy.
- 5
Transfer the skillet to the preheated oven and bake for 6-8 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The residual heat will continue cooking the fish gently and evenly.
- 6
Toss the fresh watercress with half of the vinaigrette and divide among four plates. Top with roasted vegetables arranged artfully beside the fish.
Tip: Dress the greens just before serving to maintain their crispness.
- 7
Place one sea bass fillet on each plate, drizzle the remaining vinaigrette around the plate, and garnish with fresh thyme sprigs and lemon wedges.
Tip: Serve immediately while the fish is warm and the skin is still crispy.
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