Oven roasted Seabass with creamy pasta
Oven roasted seabass paired with creamy pasta, featuring fresh herbs and a rich sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Seabass | 800 | Grams |
| Olive Oil | 3 | Tbsp |
| Lemon | 1 | Count |
| Garlic | 4 | Clove |
| Fresh Thyme | 1 | Bunch |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
| Pasta | 400 | Grams |
| Heavy Cream | 250 | Milliliters |
| Parmesan Cheese | 100 | Grams |
| Butter | 50 | Grams |
| Fresh Parsley | 1 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Place the seabass on a baking tray. Drizzle with olive oil, and season with salt, pepper, minced garlic, and thyme leaves. Place lemon slices inside the cavity.
- Roast the seabass in the oven for 25-30 minutes until the flesh is opaque and flakes easily.
- While the seabass is roasting, cook the pasta according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer.
- Stir in grated parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Combine the cooked pasta with the creamy sauce, mixing well to coat the pasta evenly.
- Serve the roasted seabass with a side of creamy pasta, garnished with chopped fresh parsley.
Prep
- Thaw seabass if frozen.
Kitchen equipment
Baking TrayGrater