Crispy Chilean Sea Bass with Roasted Fennel and Tomato

Crispy Chilean sea bass served with roasted fennel, tomatoes, and onion in a bright citrus and red wine vinegar sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the vegetables: Preheat the oven to 400°F. Add the tomatoes, fennel, onion, garlic, rosemary, thyme, olive oil, salt, and pepper to a baking dish. Toss to combine and roast for 30 minutes.

Step 2

Prepare the sea bass: While the vegetables roast, thoroughly pat the sea bass dry and season both sides with the salt and pepper.

Step 3

Sear the sea bass: Heat the avocado oil in a large pan over medium-high heat. Add the sea bass skin-side down and gently press with a spatula for several seconds to keep the skin flat against the pan. Cook for about 5 minutes, or until the skin is crisp and releases easily from the pan.

Step 4

Finish the sea bass: Flip the sea bass and reduce the heat to medium. Cook for about 4 minutes, adding the butter during the final minute and spooning it over the fish as it melts.

Step 5

Finish the vegetables: Remove and discard the rosemary and thyme. Peel the roasted garlic and return it to the baking dish. Add the orange juice, lemon juice, and red wine vinegar. Stir to combine, smashing the softened garlic and gently bursting the tomatoes.

Step 6

Serve: Divide the roasted vegetables between shallow bowls and top with the sea bass. Spoon the juices over and around the fish and garnish with the reserved fennel fronds.

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