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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse and pat dry the sea bass fillets with paper towels. Set aside.

Step 3

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.

Step 4

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.

Step 5

Spread the vegetables evenly onto a large, rimmed baking sheet.

Step 6

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.

Step 7

Nestle the seasoned sea bass fillets on top of the vegetables on the baking sheet, skin-side down.

Step 8

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.

Step 9

Carefully remove the baking sheet from the oven and let it rest for 5 minutes.

Step 10

Sprinkle the roasted dish with chopped parsley for garnish before serving.

Step 11

Serve warm, plating the sea bass alongside the roasted vegetables for a stunning and delicious presentation.

Nutrition Facts

Serving size	1099 grams (1099.0g)

Amount per serving	% Daily Value*
Calories	1042

Total Fat 62.00g	79%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 4.00g
Cholesterol 200mg	67%
Sodium 3851mg	167%
Total Carbohydrate 35.90g	13%
Dietary Fiber 11.00g	39%
Total Sugars 18.20g
Protein 88.30g	177%

Vitamin D 800IU	4000%
Calcium 176mg	14%
Iron 5mg	28%
Potassium 2742mg	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.

Source of Calories

Fat: 52.9%

Protein: 33.5%

Carbs: 13.6%