Recipe description
July 14, 2026
Sea bass with roasted vegetables
Gentle, fiber-rich sea bass with roasted vegetables to support digestion.
85%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and herbs.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and fiber-rich vegetables.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sea bass
2
portion
Oil, olive
2
tablespoon
Mixed vegetables
2
cup
Fresh herbs
2
tablespoons
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Lemon
1
piece
Instructions
1
Preheat oven to 200°C (400°F). Prepare the vegetables by cutting them into bite-sized pieces.
2
Toss the mixed vegetables with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet.
3
Roast vegetables for 20-25 minutes until tender and slightly caramelized.
4
While vegetables roast, pat sea bass fillets dry and season both sides with salt and pepper.
5
Heat remaining olive oil in a skillet over medium-high heat. Cook sea bass skin-side down for 3-4 minutes until skin is crispy.
6
Flip sea bass and cook for another 2-3 minutes until cooked through.
7
Serve sea bass over roasted vegetables, garnished with fresh herbs and lemon wedges.
More Recipes For Your Gut
Nutrition
360 kcal
Calories
28 g
Protein
22 g
Carbohydrates
6 g
Fiber
6 g
Sugar
19 g
Fat
3 g
Saturated fat
1.5 g
Salt
FAQ
Can I use a different white fish instead of sea bass?
Yes—firm white fish like cod, hake, or snapper works; adjust the cooking time based on thickness.
How many servings does this make?
The recipe is for 2 servings; scale the ingredients if you want to cook for more people.
Can I add more vegetables or vary the mix?
Yes. You can use different vegetables; keep about 2 cups and adjust oil and bake time as needed.
How do I know when the sea bass is cooked through?
The fish should be opaque and flake easily with a fork; target an internal temperature around 60–63°C (140–145°F).
Can I prepare this in advance?
You can prep the vegetables and herbs ahead of time; cook the fish just before serving for best crispiness.
Is this dairy-free?
Yes. The recipe contains no dairy.
What if I don’t have a skillet?
Finish the fish in the oven if you prefer: bake it on a sheet pan with the vegetables or use a nonstick pan.
How should I store leftovers?
Refrigerate within 2 hours and use leftovers within 1–2 days; reheat gently.
Is this dish gluten-free?
Naturally gluten-free; check labels on any packaged ingredients, if used.
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