Name: Rosemary-Baked Sea Bass with Citrus Brussels Sprouts & Crispy Fingerling Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 720 g sea bass (or other firm white fish) fillets, skin-on if possible; 600 g fingerling potatoes, halved lengthwise; 400 g Brussels sprouts, trimmed and halved; 4 small clementines (or 2 oranges) small clementines (or 2 medium oranges), segments (supremes); 4 tsp (chopped) fresh rosemary, chopped; 4 clove garlic cloves, thinly sliced; 4 tbsp extra-virgin olive oil (for roasting); 4 tsp unsalted butter (for basting); 1 tsp (approximately; to taste) flaky sea salt; 1/2 tsp (approximately; to taste) freshly ground black pepper; 4 tsp fresh lemon juice (to finish)

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