Description
This Lemon and Thyme Roasted Sea Bass recipe delivers a beautifully light and flavorful dish perfect for a quick and healthy dinner. The sea bass fillets are roasted with fresh lemon slices, aromatic thyme, and a touch of garlic, creating a fragrant and tender meal that’s both elegant and simple to prepare.
Ingredients
Scale
Sea Bass and Seasoning
- 4 sea bass fillets (skin on or off, as preferred)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced (optional)
Herbs and Garnish
- 1 lemon, sliced into rounds
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the fish perfectly.
- Prepare the sea bass fillets: Pat the sea bass fillets dry with paper towels. Drizzle olive oil over both sides, then season generously with salt and pepper. If using, rub the minced garlic evenly across the fillets for an added depth of flavor.
- Arrange in the roasting pan: Lay the sea bass fillets skin-side down on a baking tray or roasting pan. Place the lemon slices and thyme sprigs evenly over and around the fillets to infuse the fish with fragrant citrus and herb notes.
- Roast the sea bass: Place the pan in the preheated oven and roast for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
- Garnish and serve: Remove the fish from the oven and sprinkle freshly chopped parsley over the top for a fresh, vibrant finish. Serve immediately with your choice of side dishes.
Notes
- You can choose to keep the skin on or remove it depending on your preference; the skin helps keep the fish moist during roasting.
- For a stronger lemon flavor, you can squeeze fresh lemon juice over the fish just before serving.
- If you don’t have fresh thyme, dried thyme is a suitable substitute, but use less as it is more concentrated in flavor.
- This recipe pairs well with steamed vegetables, roasted potatoes, or a fresh green salad.
