Roasted Sea Bass with Cauliflower and Romanesco
I absolutely love getting a fillet of fish from our Farmer’s Market in Prospect Park. A few weeks ago, I purchased a good size Sea Bass, some purple cauli and dark green romanesco for dinner.
1 Sea Bass fillet
4 table spoons olive oil, divided
1 small head of purple cauli
1 small head of romanesco
1 teaspoon of dried thyme
4 slices of lemon
3 cloves garlic
Salt, pepper to taste
Heat the oven to 400 degrees. While oven is heating, cut the cauli and romanesco into small pieces. Drizzle 2 table spoons of olive oil on the veggies and toss with sea salt and fresh pepper. Place in oven. As veggies are roasting, put two slices of lemon on the bottom of the sea bas fillet and two on top. Sprinkle with thyme and last two tablespoons of olive oil. Place on top shelf of the oven. Roast for another 20 minutes or until the sea bas is flakey.
Plate and enjoy!