Thai Lemongrass Sea Bass and Winter Vegetables Sheet Pan
This advanced Thai-inspired dish elevates the one-pan meal with aromatic lemongrass, ginger, and kaffir lime leaves infusing sea bass and hearty winter vegetables. Requiring precise timing and technique, it's a rewarding endeavor for seasoned cooks looking to impress.
Ingredients
- 4 fillets of sea bass, skin-on and deboned
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar, grated
- 2 stalks lemongrass, finely chopped
- 4 kaffir lime leaves, thinly sliced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 200 grams Brussels sprouts, halved
- 1 red bell pepper, sliced into strips
- 1 sweet potato, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon black pepper, freshly ground
- Flaky sea salt, to taste
Method
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Combine fish sauce, soy sauce, palm sugar, lemongrass, kaffir lime leaves, ginger, and garlic in a small bowl to make the marinade.
- Place sea bass fillets in a shallow dish, pour the marinade over, and let them marinate for 20 minutes.
- While the fish marinates, prepare the vegetables by tossing Brussels sprouts, red bell pepper, and sweet potato with olive oil, black pepper, and a pinch of salt.
- Spread the vegetables evenly on the prepared sheet pan and roast in the oven for 20 minutes.
- Remove the sheet pan from the oven, nestle the marinated sea bass fillets among the vegetables, and pour any remaining marinade over the top.
- Return the sheet pan to the oven and roast for another 12-15 minutes until the sea bass is cooked through and the vegetables are tender and caramelized.
- Transfer to serving plates, garnish with additional sliced kaffir lime leaves if desired, and serve immediately.