Name: Herb-Roasted Sea Bass with Salsa Verde
Yield: Makes 6 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 6 8-ounce sea bass fillets; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh parsley; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh oregano; Salsa Verde

Herb-Roasted Sea Bass with Salsa VerdeJacqueline Hopkins

Serve this with a crisp Sauvignon Blanc.

Recipe information

Yield
Makes 6 servings

Ingredients

4 tablespoons extra-virgin olive oil

6 8-ounce sea bass fillets

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh oregano

Salsa Verde

Preparation

Step 1
Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
Step 2
Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

TagsSea Bass Bass Fish Seafood Parsley Herbs & Spices Thyme Oregano Main Dinner Dairy Free Gluten Free Nut Free Keto Easy Weeknight Meals Roast Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App in March

Like lemony risotto and tandoori-style cauliflower.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

One-Pan Herbed Chicken and Biscuits

Biscuits and gravy, but make it spring.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.