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Sheet Pan Lemon-Herb Seabass with Shaved Fennel

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Sheet Pan Lemon-Herb Seabass with Shaved Fennel is a vibrant and flavorful dish that will brighten any table. Fresh seabass fillets are seasoned with zesty lemon and aromatic herbs, complemented by the crispness of thinly sliced fennel. This easy one-pan recipe is perfect for impressing guests or enjoying a quick weeknight dinner, delivering delicious flavors in every bite.

Ingredients

Scale
  • 4 seabass fillets (approximately 6 oz each)
  • 1 medium fennel bulb, thinly sliced
  • 2 lemons (zest and juice)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 3 garlic cloves, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the fennel by slicing it thinly.
  3. In a bowl, mix olive oil, lemon zest, minced garlic, parsley, dill, salt, and pepper to create the marinade.
  4. Place seabass fillets on a lined sheet pan and brush both sides with the marinade.
  5. Arrange the shaved fennel around the fillets and drizzle any remaining marinade over them.
  6. Bake for 15-20 minutes until the fish flakes easily with a fork and the fennel is tender.

Nutrition

Find it online: https://dreamydishes.com/zesty-sheet-pan-lemon-herb-seabass-with-shaved-fennel/