Description
Tender, flaky sea bass fillets roasted with bright lemon and fragrant thyme—a simple yet elegant dish perfect for a healthy weeknight dinner or special occasion.
Ingredients
Scale
- 4 sea bass fillets (about 6 oz each)
- 2 tbsp olive oil
- 1 lemon, thinly sliced + 2 tbsp juice
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper or lightly grease.
- Pat sea bass fillets dry with paper towels. Place fillets skin-side down on the prepared baking sheet.
- In a small bowl, mix olive oil, lemon juice, minced garlic, thyme, salt, and pepper.
- Brush the olive oil mixture over each fillet, ensuring even coating.
- Top each fillet with 2–3 lemon slices.
- Roast in the preheated oven for 12–15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
- Remove from oven and let rest for 1–2 minutes.
- Garnish with fresh parsley, if desired, and serve warm with extra lemon wedges.
Notes
- For crispier skin, broil for the last 1–2 minutes—watch carefully to avoid burning.
- Substitute sea bass with other white fish like cod or halibut if preferred.
- Serve over rice, quinoa, or a bed of sautéed greens to soak up the delicious juices.
- Can be prepared up to a day ahead: marinate fish in oil, lemon, garlic, and thyme, refrigerated in a covered dish. Roast just before serving.
- Add a splash of white wine to the oil mixture for extra flavor depth.
Nutrition
- Serving Size: 1 fillet (about 170 g)
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 65 mg