Lemon and Thyme Roasted Sea Bass

This Lemon and Thyme Roasted Sea Bass is a light, elegant dish that pairs the delicate flavor of sea bass with zesty lemon and earthy thyme. Perfectly roasted in the oven, it’s a quick and healthy meal that’s full of fresh flavor.

Why You’ll Love This Recipe

• Easy to prepare and ready in under 30 minutes
• Light, fresh flavors that feel gourmet
• Minimal ingredients with maximum impact
• Healthy, gluten-free, and low-carb
• Great for both weeknight dinners and entertaining guests

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 sea bass fillets (about 5–6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons butter (optional)
• 1 lemon (zested, juiced, and sliced)
• 4 sprigs fresh thyme
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: splash of dry white wine

directions

this recipe

1. Preheat your oven to 400°F (200°C).
2. Pat the sea bass fillets dry and season both sides with salt and pepper.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
4. Place the fillets in the skillet, skin-side down, and sear for 2–3 minutes.
5. Flip the fillets, add lemon slices, thyme sprigs, butter, and a splash of wine if using.
6. Transfer the skillet to the oven and roast for 12–15 minutes, or until the fish is opaque and flakes easily.
7. Let rest for a couple of minutes before serving. Garnish with extra thyme and a drizzle of lemon juice.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 30 minutes

Variations

• Use rosemary or dill instead of thyme for a different herbaceous profile
• Add a sprinkle of red pepper flakes for a spicy twist
• Replace lemon with orange for a slightly sweeter citrus flavor
• Roast with cherry tomatoes and olives for a Mediterranean-style dish
• Serve over a bed of sautéed spinach or wild rice for a heartier meal

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 2–3 days
• Reheat gently in a 275°F (135°C) oven covered with foil for about 10 minutes
• Avoid microwaving to prevent the fish from drying out
• Freeze for up to 2 months; thaw overnight in the fridge before reheating

FAQs

What kind of sea bass should I use?

You can use Chilean sea bass, Mediterranean branzino, or white sea bass—just ensure it’s fresh and properly filleted.

Can I use frozen sea bass?

Yes, just make sure to fully thaw it in the refrigerator before cooking and pat it dry to avoid excess moisture.

How can I tell when the fish is done?

The fish is ready when it’s opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Can I cook this recipe without searing first?

Yes, but searing gives a nice texture and flavor to the skin. If skipping, increase oven time by a few minutes.

Is it okay to skip the butter?

Absolutely. The butter adds richness, but olive oil alone is enough for a lighter version.

What sides go well with this dish?

Try steamed vegetables, couscous, quinoa, roasted potatoes, or a crisp green salad.

Can I use dried thyme?

Yes, but use about one-third the amount of dried thyme compared to fresh.

Can I cook the fish in a baking dish instead of a skillet?

Yes, just transfer everything to a preheated baking dish after searing or place it directly in the dish if skipping the sear.

What wine pairs well with lemon and thyme sea bass?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the citrus and herbs beautifully.

Is this recipe good for meal prep?

Yes, it stores and reheats well. Just be careful not to overcook when reheating to maintain tenderness.

Conclusion

Lemon and Thyme Roasted Sea Bass is a beautifully simple yet refined dish that brings out the best in fresh ingredients. With bright lemon, fragrant thyme, and tender sea bass, it’s a perfect recipe to elevate your dinner with minimal effort. Whether you’re cooking for family or hosting guests, this dish is sure to impress.

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