Garden Roasted Sea Bass
Elevate your dinner table with the vibrant flavors of Garden Roasted Sea Bass, a Mediterranean-inspired dish that’s as beautiful as it is delicious. This recipe pairs tender, flaky sea bass fillets with a medley of garden-fresh vegetables, including cherry tomatoes, zucchini, and red bell peppers, roasted to perfection in a citrusy olive oil infused with fresh rosemary, thyme, and garlic. The skin-on fillets crisp up beautifully while the vegetables caramelize, creating a dish that’s both wholesome and visually stunning. Ready in just 40 minutes, this one-pan meal is perfect for a weeknight dinner or an elegant weekend gathering. Garnished with freshly chopped parsley for a vibrant finish, this gluten-free, nutrient-packed recipe is a testament to simple, flavorful cooking. Serve it warm and savor the harmony of bright, herby, and savory notes in every bite.
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets (skin-on)
- 3 tablespoons Olive oil
- 1 whole Lemon (zested and juiced)
- 2 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 4 cloves Garlic cloves (thinly sliced)
- 1.5 cups Cherry tomatoes
- 1 medium Zucchini (diced)
- 1 medium Red bell pepper (sliced)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Parsley (chopped for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Rinse and pat dry the sea bass fillets with paper towels. Set aside.
In a small bowl, whisk together olive oil, lemon zest, and lemon juice. Add the rosemary and thyme sprigs, then set this mixture aside to infuse.
In a large mixing bowl, combine the cherry tomatoes, diced zucchini, and red bell pepper slices. Add half of the olive oil mixture, sliced garlic, 1 teaspoon of salt, and half of the black pepper. Toss everything together until the vegetables are evenly coated.
Spread the vegetables evenly onto a large, rimmed baking sheet.
Rub the sea bass fillets with the remaining olive oil mixture, ensuring the fish is well coated. Sprinkle the remaining salt and black pepper over the fish.
Nestle the seasoned sea bass fillets on top of the vegetables on the baking sheet, skin-side down.
Roast in the preheated oven for 20–25 minutes, or until the fish flakes easily with a fork and the vegetables are tender and slightly caramelized.
Carefully remove the baking sheet from the oven and let it rest for 5 minutes.
Sprinkle the roasted dish with chopped parsley for garnish before serving.
Serve warm, plating the sea bass alongside the roasted vegetables for a stunning and delicious presentation.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.2 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
