Name: Herb-Crusted Sea Bass with Fennel and Lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 sea bass fillets (6 oz each); 2 large fennel bulbs (sliced); 1 lemon (sliced into rounds); 1/3 cup extra virgin olive oil; 1/2 cup fresh breadcrumbs; 3 tablespoons fresh parsley (chopped); 2 tablespoons fresh thyme leaves; 2 cloves garlic (minced); 1 tablespoon lemon zest; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 2 tablespoons white wine (optional)

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Herb-Crusted Sea Bass with Fennel and Lemon

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Prep Time 15

Cook Time 20

Total Time 35

Servings

Ingredients

4 sea bass fillets 6 oz each
2 large fennel bulbs sliced
1 lemon sliced into rounds
1/3 cup extra virgin olive oil
1/2 cup fresh breadcrumbs
3 tablespoons fresh parsley chopped
2 tablespoons fresh thyme leaves
2 cloves garlic minced
1 tablespoon lemon zest
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons white wine optional

Instructions

Preheat the oven to 425°F and line a sheet pan with parchment paper. Toss the sliced fennel with 2 tablespoons of olive oil and season with half the salt and pepper. Arrange on the sheet pan and roast for 10 minutes.
In a small bowl, combine the breadcrumbs, parsley, thyme, garlic, lemon zest, and 2 tablespoons of olive oil. Season the sea bass fillets with the remaining salt and pepper, then press the herb mixture onto the top of each fillet.
After the fennel has roasted for 10 minutes, nestle the herb-crusted sea bass among the fennel and arrange lemon slices around the pan. Drizzle with white wine if using, and the remaining olive oil.
Roast for 10-12 minutes, until the fish flakes easily and the herb crust is golden brown. The fennel should be caramelized and tender. This elegant dish showcases the Mediterranean technique of enhancing delicate fish with aromatic herbs while allowing the natural sweetness of vegetables to complement the protein.