Pan-Seared Citrus-Herb Sea Bass with Roasted Baby Potatoes & Snap Peas
This vibrant sheet-pan recipe features flaky sea bass fillets paired with zesty citrus, fresh herbs, roasted baby potatoes, and crisp snap peas for a healthy, flavorful meal ready in under 15 minutes. Perfect for busy weeknights, this dish is light, colorful, and delicious.
- 4 6-oz sea bass fillets (skinless)
- 2 cups baby potatoes, halved
- 1.5 cups snap peas, trimmed
- 3 tbsp olive oil
- 1 whole lemon, zested and juiced
- 0.5 whole orange, zested and juiced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
Advertisement
Instructions
Preheat oven to 475°F. Line a large sheet pan with parchment paper. Toss halved baby potatoes with 1 tbsp olive oil, half the salt, and pepper. Spread on the pan and roast for 5 minutes.
⏱️ 5 minutes 🌡️ 475°FWhile potatoes roast, mix remaining olive oil, lemon juice and zest, orange juice and zest, parsley, dill, garlic, and remaining salt. Pat sea bass dry and brush with half the citrus-herb mixture.
⏱️ 2 minutesRemove pan, add snap peas and drizzle with a little olive oil. Nestle sea bass fillets among the vegetables. Spoon remaining citrus-herb mixture over fish.
⏱️ 1 minuteReturn sheet pan to oven and roast until sea bass is opaque and vegetables are tender, about 7 minutes. Serve immediately, garnished with extra herbs if desired.
⏱️ 7 minutes 🌡️ 475°FAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
