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Slow-Roasted Sea Bass with Lemon-Caper Cream and Sautéed Zucchini–Asparagus

2 servings · 2.6 g net carbs

2.6g Net carbs 25.2g Fat 35.7g Protein 387 kcal

2.6g Net carbs · 25.2g Fat · 35.7g Protein · 387 kcal

Slow-Roasted Sea Bass with Lemon-Caper Cream and Sautéed Zucchini–Asparagus

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 35 min  ·  total 50 min  ·  difficulty medium

This dish is seared then slow-roasted sea bass finished in the oven with olive oil, butter, lemon and capers to develop gentle roast flavor. A pan sauce reduced with heavy cream and brightened with parsley is spooned over the fish. Zucchini and asparagus are sautéed until lightly caramelized and tossed with toasted pine nuts for a contrasting texture. The sauce reduces until it clings to a spoon, and the roasted fillets are plated with the vegetables and a final scatter of parsley and pine nuts.

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Ingredients

  • sea bassSea bass, Fish, mixed species, raw
    360 g
  • olive oil
    20 ml
  • butterButter, Salted
    20 g
  • heavy creamCream, Heavy
    15 ml
  • lemonLemon, Raw
    15 g
  • parsley
    6 g
  • zucchiniBaby, Squash, zucchini, raw
    80 g
  • asparagusAsparagus, Raw
    60 g
  • pine nuts
    4 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g
  • capersCapers, Canned
    4 g

Equipment

  • 12-inch skillet
  • sheet pan

Method

  1. Preheat the oven to 140°C (284°F).
  2. Pat the sea bass very dry and season both sides with salt and black pepper.
  3. Heat a skillet until hot, add olive oil, and place the fillets skin-side down; press gently to ensure even contact and sear until the skin is crisp and releases easily.
  4. Add butter to the pan and spoon the foaming butter and capers over the fillets briefly to baste, then transfer the skillet to the preheated oven and roast the fish for 20-25 minutes.
  5. While the fish roasts, heat a separate skillet, add a splash of olive oil, then sauté the zucchini and asparagus until they are tender and lightly caramelized, tossing occasionally; finish the vegetables with a pinch of salt.
  6. Toast the pine nuts in a dry skillet until fragrant and just golden, then set them aside.
  7. When the fish is nearly done, remove the skillet from the oven and return it to the stovetop over low heat; add heavy cream and lemon and reduce gently until the sauce thickens enough to coat the back of a spoon.
  8. Arrange the roasted fillets on warm plates, spoon the lemon-caper cream over the fish, scatter the sautéed zucchini and asparagus alongside, and finish with chopped parsley and toasted pine nuts before serving.
Preheat the oven to 140°C (284°F).

Tips

Pro tip

  • Pat the fish skin very dry before searing so it crisps and releases cleanly from the pan.
  • Toast pine nuts briefly in a dry skillet and watch them closely; they burn in seconds.
  • Bring the fish to room temperature for a more even roast and a shorter oven time.

Frequently asked questions

Can I use a different fish if I don't have sea bass?
Yes, use another firm white fish such as cod or halibut. Cook time will be similar for fillets of comparable thickness; adjust the oven finish until the flesh is opaque and flakes easily.
What can replace pine nuts if I don't have them?
Use chopped almonds or walnuts as a substitute for pine nuts. They provide a similar crunchy texture but toast faster and give a slightly different flavor profile, so watch the pan closely while toasting.
My fish sticks to the pan when I try to flip it; how do I prevent that?
Ensure the skillet is hot and the fish skin is very dry before adding it to the oil, and do not attempt to move the fillet until the skin releases naturally. If it resists, give it another moment; forcing a flip often tears the skin.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.6g Net carbs 4% 40% 56%
Net carbs Fat Protein
2.6 gNet carbs
35.7 gProtein
25.2 gFat
1.6 gFiber
387Calories

Electrolytes

Na821 mgSodium
K761 mgPotassium
Mg101 mgMagnesium

Minerals

Calcium
50 mg
Iron
1.96 mg
Magnesium
101 mg
Phosphorus
424 mg
Potassium
761 mg
Zinc
1.42 mg
Copper
0.181 mg
Selenium
66.9 µg

Vitamins

Vitamin A
210 µg
Vitamin C
23.4 mg
Vitamin D
10.2 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.273 mg
Riboflavin (B2)
0.304 mg
Niacin (B3)
3.62 mg
Pantothenic acid (B5)
—
Vitamin B6
0.818 mg
Folate
40 µg
Vitamin B12
0.56 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

293.2 g per serving

4 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.