Description
This Lemon and Thyme Roasted Sea Bass recipe features delicate sea bass fillets roasted to perfection with fresh thyme, garlic, lemon slices, and a hint of white wine, creating a light and flavorful dish perfect for a healthy dinner.
Ingredients
Scale
Sea Bass Fillets
- 4 sea bass fillets, about 6 ounces each
Seasoning and Aromatics
- 2 lemons, thinly sliced
- 6 sprigs of fresh thyme
- 3 cloves of garlic, minced
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup white wine (optional)
- 1 tablespoon butter
- Fresh thyme leaves, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting the sea bass evenly.
- Prepare the Sea Bass: Rinse the sea bass fillets under cold water to clean them, then pat dry thoroughly using paper towels to remove excess moisture.
- Make Garlic Olive Oil Mixture: In a small bowl, combine the minced garlic with the olive oil to infuse the oil with garlic flavor.
- Arrange Fillets: Place the sea bass fillets skin-side down on a parchment-lined baking sheet to prevent sticking and facilitate easy cleanup.
- Season and Brush Fillets: Season each fillet with salt and freshly ground black pepper, then brush generously with the garlic olive oil mixture for enhanced flavor.
- Top with Lemon and Thyme: Lay lemon slices on top of the fillets and add whole sprigs of fresh thyme to infuse the fish with bright citrus and herb aromas during roasting.
- Add Wine and Butter: Pour the white wine over the fillets if using to add moisture and depth, then dot the fillets with pieces of butter for richness.
- Roast the Fish: Place the baking sheet in the preheated oven and roast the sea bass for 15 to 18 minutes, until the fish is opaque and flakes easily when tested with a fork.
- Rest the Fillets: Remove the fish from the oven and let it rest for a few minutes; this allows the juices to redistribute for tender, moist fillets.
- Garnish and Serve: Sprinkle fresh thyme leaves over the roasted sea bass before serving to add a fresh herbal touch and visually appealing finish.
Notes
- For best results, ensure the sea bass fillets are of even thickness to cook uniformly.
- White wine is optional but recommended for added flavor and moisture.
- Use parchment paper to prevent sticking and make cleanup easier.
- Adjust cooking time depending on the thickness of the fillets; thicker cuts may need a few extra minutes.
- Can be served with a side of steamed vegetables or a fresh salad for a complete meal.
