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Herb-Crusted Sea Bass with Roasted Autumn Vegetables
Herb-Crusted Sea Bass with Roasted Autumn Vegetables

Herb-Crusted Sea Bass with Roasted Autumn Vegetables
A flavorful sea bass dish with a crust of fresh herbs, served alongside a medley of roasted seasonal vegetables.
Herb-Crusted Sea Bass with Roasted Autumn Vegetables
Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 200
    g
     potato
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 20
    g
     parsley
  • 10
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Sea Bass with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and chop the potatoes, carrots, and parsnips into even-sized pieces.
  3. Place the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes.
  4. Meanwhile, finely chop the parsley, thyme, and garlic. Mix them together to create the herb crust.
  5. Season the sea bass fillets with salt and pepper. Press the herb mixture onto the top of each fillet.
  6. Place the sea bass on a separate baking tray and bake in the oven for the last 10-12 minutes of the vegetable roasting time.
  7. Squeeze lemon juice over the cooked sea bass before serving.
  8. Serve the herb-crusted sea bass with the roasted vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 1 g 0.1 g
Sugar 8 g 1.0 g
Carbohydrates 60 g 7.5 g
Fat 25 g 3.1 g
  • 2
    item
     sea bass fillet
  • 200
    g
     potato
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 20
    g
     parsley
  • 10
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and chop the potatoes, carrots, and parsnips into even-sized pieces.

Place the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes.

Meanwhile, finely chop the parsley, thyme, and garlic. Mix them together to create the herb crust.

Season the sea bass fillets with salt and pepper. Press the herb mixture onto the top of each fillet.

Place the sea bass on a separate baking tray and bake in the oven for the last 10-12 minutes of the vegetable roasting time.

Squeeze lemon juice over the cooked sea bass before serving.

Serve the herb-crusted sea bass with the roasted vegetables.

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