Oven-Roasted Sea Bass with Lemon and Fennel
Delicate sea bass fillets roasted with thinly sliced fennel and bright lemon for a fresh, light seafood dinner. This mediterranean-inspired seafood ready in about 37 minutes pairs (6 oz each) sea bass fillets, medium fennel bulb, thinly sliced, lemon, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) sea bass fillets
- 1 medium fennel bulb, thinly sliced
- 1 lemon, thinly sliced
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 medium thinly sliced fennel bulb and 1 sliced lemon with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread in an even layer on a rimmed baking sheet.
- Step 2: Roast the fennel and lemon for 15 minutes until fennel softens and edges lightly caramelize.
- Step 3: Remove the pan from oven and nestle 4 sea bass fillets skin-side down on top of the fennel and lemon slices. Drizzle the remaining 1 tbsp olive oil and sprinkle 2 tbsp chopped fresh dill over the fish.
- Step 4: Return to oven and roast for 10-12 minutes until the fish is opaque and flakes easily with a fork.
- Step 5: Serve each fillet atop a bed of fennel and lemon slices, spooning pan juices over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Sea Bass with Lemon and Fennel take to make?
Total time is about 37 minutes (10 min prep + 27 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Sea Bass with Lemon and Fennel?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) sea bass fillets from drying out.
Can I substitute ingredients in Oven-Roasted Sea Bass with Lemon and Fennel?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Sea Bass with Lemon and Fennel for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Sea Bass with Lemon and Fennel?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
