Description
Experience a taste of the coast with Sheet Pan Lemon-Herb Seabass with Shaved Fennel. This vibrant dish combines flaky seabass, zesty lemon, and crunchy fennel, delivering a burst of fresh flavors in every bite. Perfect for weeknight dinners or special occasions, this recipe is quick to prepare and sure to impress your family and friends.
Ingredients
Scale
- 4 seabass fillets (approximately 6 oz each)
- 2 tbsp olive oil
- 1 large lemon (zested and juiced)
- 1 medium fennel bulb (thinly sliced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Thinly slice the fennel bulb using a sharp knife or mandoline slicer.
- Place seabass fillets on one side of the baking sheet; arrange shaved fennel on the other side. Drizzle both with olive oil, lemon juice, lemon zest, salt, and pepper. Toss gently to coat evenly.
- Bake for 15-20 minutes until the fish flakes easily with a fork and fennel is tender.
- Serve warm, garnished with additional herbs or lemon slices if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Coastal
Nutrition
- Serving Size: 1 seabass fillet (170g)
- Calories: 250
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
Keywords: - For added color and nutrition, consider adding cherry tomatoes or asparagus alongside the seabass and fennel. - Substitute seabass with cod or tilapia for different flavor profiles. - Store leftovers in an airtight container for up to three days; reheat in the oven to retain moisture.