Ingredients
Method
- Preheat oven: Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Prep all ingredients: Peel and cube 3 lbs russet potatoes into 1-inch pieces. Cut 2 heads broccoli into florets. Trim and halve 1 bunch radishes. Mince 3 cloves garlic. Zest and juice 1 lemon (reserve ½ lemon juice for vegetables). Chop ¼ cup fresh parsley. Pat 4 sea bass fillets dry with paper towels and season both sides with salt and pepper. Set aside.
- Roast the potatoes: On one baking sheet, toss cubed potatoes with 3 tablespoons olive oil, 1 teaspoon garlic powder, salt, and pepper. Spread in a single layer, making sure they're not crowded. Roast for 30-35 minutes, flipping halfway through, until golden brown and crispy on the outside, fluffy on the inside.
- Roast the vegetables: On the second baking sheet, toss broccoli florets and halved radishes with 3 tablespoons olive oil, salt, and pepper. Spread in a single layer. After potatoes have been roasting for 10 minutes, add this sheet to the oven. Roast for 20-25 minutes until broccoli is tender with crispy edges and radishes are golden and caramelized.
- Finish the vegetables: When vegetables come out of the oven, immediately squeeze juice of ½ lemon over them and sprinkle with ¼ cup grated Parmesan cheese. Toss gently and keep warm.
- Pan-sear the sea bass: About 10 minutes before vegetables are done, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot and shimmering (but not smoking), carefully place sea bass fillets in the pan, skin-side down if they have skin. Don't move them! Let them cook undisturbed for 4-5 minutes until golden and crispy on the bottom.
- Flip and finish: Carefully flip the fillets. Add 2 tablespoons butter and 3 cloves minced garlic to the pan. As the butter melts, tilt the pan and use a spoon to baste the fish with the garlicky butter. Cook for another 3-4 minutes until fish is opaque and flakes easily with a fork (internal temp should be 145°F).
- Add lemon and herbs: Remove pan from heat. Add lemon zest, juice of ½ lemon, and ¼ cup chopped fresh parsley to the pan. Spoon the lemony butter sauce over the fish.
- Serve: Divide crispy potatoes, roasted broccoli, and roasted radishes among 4 plates. Place a sea bass fillet on each plate and drizzle with the lemon-herb butter from the pan. Garnish with extra fresh parsley and serve with lemon wedges on the side.
Notes
CHEF'S TIPS:
BUYING SEA BASS:
- Look for Chilean sea bass (also called Patagonian toothfish)
- Should smell fresh and ocean-like, not fishy
- Flesh should be firm and moist
- If unavailable, halibut or cod work well PERFECT SEAR:
- Make sure fish is completely dry before cooking—moisture prevents browning
- Don't move the fish once it's in the pan—let it develop that crust
- The pan should be hot but not smoking
- If fish sticks, it's not ready to flip yet CRISPY POTATO SECRET:
- Cut potatoes uniformly so they cook evenly
- Don't crowd the pan—they need space to crisp up
- High heat is key for that golden, crispy exterior
- Flipping halfway ensures even browning ROASTED RADISHES:
- Radishes transform when roasted—they lose their sharp bite and become sweet and mild
- They're similar to roasted turnips in texture
- The caramelization brings out natural sweetness BROCCOLI TIPS:
- High heat creates crispy, caramelized edges
- The lemon brightens the flavor
- Parmesan adds umami richness TIMING:
- Start potatoes first since they take longest
- Add vegetables to oven 10 minutes later
- Start fish about 10 minutes before vegetables are done
- Everything finishes at the same time MAKE IT SPECIAL:
- This is an elegant meal perfect for guests
- The presentation is beautiful
- The lemon-herb butter makes it restaurant-quality
- Look for Chilean sea bass (also called Patagonian toothfish)
- Should smell fresh and ocean-like, not fishy
- Flesh should be firm and moist
- If unavailable, halibut or cod work well PERFECT SEAR:
- Make sure fish is completely dry before cooking—moisture prevents browning
- Don't move the fish once it's in the pan—let it develop that crust
- The pan should be hot but not smoking
- If fish sticks, it's not ready to flip yet CRISPY POTATO SECRET:
- Cut potatoes uniformly so they cook evenly
- Don't crowd the pan—they need space to crisp up
- High heat is key for that golden, crispy exterior
- Flipping halfway ensures even browning ROASTED RADISHES:
- Radishes transform when roasted—they lose their sharp bite and become sweet and mild
- They're similar to roasted turnips in texture
- The caramelization brings out natural sweetness BROCCOLI TIPS:
- High heat creates crispy, caramelized edges
- The lemon brightens the flavor
- Parmesan adds umami richness TIMING:
- Start potatoes first since they take longest
- Add vegetables to oven 10 minutes later
- Start fish about 10 minutes before vegetables are done
- Everything finishes at the same time MAKE IT SPECIAL:
- This is an elegant meal perfect for guests
- The presentation is beautiful
- The lemon-herb butter makes it restaurant-quality