Lemon Herb Grilled Sea Bass with Roasted Vegetables
Sep 7
5 min read
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Enjoy a light and healthy meal with Lemon Herb Grilled Sea Bass served alongside roasted vegetables. Succulent sea bass is marinated in fresh lemon juice, garlic, and aromatic herbs, then grilled to perfection. Paired with a colorful mixture of roasted bell peppers, zucchini, red onion, and cherry tomatoes, this nutritious and flavorful dish is perfect for any occasion.
Experience a refreshing and light seafood main course with this Lemon Herb Grilled Sea Bass, perfectly paired with a medley of roasted vegetables. This dish combines the delicate, flaky texture of sea bass with the bright notes of fresh lemon juice, vibrant herbs, and a touch of olive oil. The roasting of vegetables like bell peppers, zucchini, red onion, and cherry tomatoes deepens their flavor, delivering a colorful and nutritious side that complements the fish without overpowering it. The marinade not only helps infuse the sea bass with flavor but also aids in keeping the fish moist and succulent during grilling. Grilling the fish imparts a subtle smokiness, while the finishing sprinkle of herbs brings out the natural flavors of the dish. This recipe is ideal for a healthy weeknight dinner or a special weekend gathering, providing a balanced meal full of vitamins and omega-3s, and adaptable for your favorite seasonal vegetables. Serve with a wedge of lemon and a side of wild rice or crusty bread to soak up the savory juices.
Ingredients
- Sea bass fillets — 4 (about 6 oz each)
- Lemon juice — 3 tbsp
- Olive oil — 4 tbsp, divided
- Garlic cloves, minced — 2
- Fresh parsley, chopped — 3 tbsp
- Fresh dill, chopped — 2 tbsp
- Salt — to taste
- Black pepper — to taste
- Bell pepper, sliced — 1 large
- Zucchini, cut into half-moons — 1 large
- Red onion, sliced — 1 medium
- Cherry tomatoes, halved — 1 cup
- Lemon wedges — for serving
Directions
1. In a bowl, whisk together lemon juice, 2 tablespoons olive oil, minced garlic, parsley, dill, salt, and black pepper.
2. Place the sea bass fillets in a shallow dish and pour the marinade over them. Cover and marinate in the refrigerator for at least 30 minutes.
3. Preheat the oven to 425°F (220°C). On a large baking sheet, toss bell pepper, zucchini, red onion, and cherry tomatoes with the remaining olive oil, salt, and pepper. Spread out evenly.
4. Roast the vegetables for 20–25 minutes, stirring once, until tender and lightly browned.
5. While vegetables roast, preheat a grill or grill pan over medium-high heat. Remove sea bass from the marinade.
6. Grill the sea bass fillets for about 3–4 minutes per side, or until the fish flakes easily with a fork.
7. Transfer the sea bass and vegetables to plates. Sprinkle with additional fresh herbs and serve with lemon wedges.