Name: Lemon and Thyme Roasted Sea Bass Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 fillets sea bass, 6 ounces each (170 grams each); 2 tbsp extra virgin olive oil; 4 cloves garlic, minced; 1 lemon, thinly sliced; 4 sprigs fresh thyme; 1 tsp salt (approximately); 1/2 tsp black pepper (approximately); 1/4 cup dry white wine; 1 tbsp unsalted butter

Jump to Recipe

Introduction

Lemon and Thyme Roasted Sea Bass is a simple yet elegant dish perfect for a weeknight dinner or special occasion. The combination of fresh herbs, citrus, and garlic enhances the delicate flavor of the sea bass. This recipe delivers a crispy skin and tender, flaky fish every time.

The image shows two golden-brown cooked fish fillets placed in a white pan, each fillet topped with a bright yellow lemon slice. The fish fillets have a slightly crispy texture with specks of black pepper and small bits of garlic and herbs. Fresh green thyme sprigs are scattered around the fish in the pan, which is filled with a light golden sauce, giving the dish a moist and flavorful look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 fillets sea bass, 6 ounces each (170 grams each)
2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 lemon, thinly sliced
4 sprigs fresh thyme
1 tsp salt (approximately)
1/2 tsp black pepper (approximately)
1/4 cup dry white wine
1 tbsp unsalted butter

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Rinse the sea bass fillets and pat dry with paper towels. Season both sides with salt and pepper.
Step 3: In a large oven-proof skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 4: Place the sea bass fillets skin side down in the skillet. Cook for 2-3 minutes until the skin is golden and crisp.
Step 5: Flip the fillets and add the lemon slices and thyme sprigs around the fish in the skillet.
Step 6: Pour the white wine into the skillet, then add the butter in small pieces around the fish.
Step 7: Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 8: Remove from the oven and allow the fish to rest for a couple of minutes before serving.

Tips & Variations

Ensure the sea bass fillets are at room temperature before cooking for even cooking.
For a more citrusy flavor, zest the lemon before slicing and sprinkle the zest over the fish before roasting.
If you do not have an oven-proof skillet, transfer the fish and juices to a preheated baking dish before roasting.
Cooking time may vary depending on fillet thickness; always check for doneness by seeing if the fish flakes easily.
Serve with steamed vegetables or a fresh salad for a complete Mediterranean meal.

Storage

Store leftover roasted sea bass in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish.

How to Serve

The image shows a white ceramic baking dish with four pieces of golden-brown cooked fish fillets arranged in two rows. Each fillet has a light crispy top layer with small charred spots and is garnished with one or two thin lemon slices that are slightly browned around the edges. The fish rests in a shallow pool of yellowish, oily sauce with small bits of herbs and garlic scattered on and around them. Small sprigs of fresh green thyme are placed on and between the fillets, adding a touch of green color. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of fish for this recipe?

Yes, this method works well with other firm white fish such as cod, snapper, or halibut. Adjust cooking time based on thickness.

What if I don’t have dry white wine?

You can substitute the white wine with chicken or vegetable broth for a non-alcoholic option that still adds moisture and flavor.