Roasted Sea Bass with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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.