Baked Sea Bass With Roasted Garlic Chili And Rosemary Recipes

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

BAKED SEA BASS WITH ROASTED GARLIC, CHILI, AND ROSEMARY

Steps:

• Set the oven to 400°F Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil.
• Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.
• Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards.
• Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.
• Scatter the crumbled chilies over the top; lay the rosemary on the fish and season with a sprinkling of salt.
• Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!
• Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA

Steps:

• Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
• Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
• Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
• Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Pulse the bread in a food processor to get slightly coarse bread crumbs.
• Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
• Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
• Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
• Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

GARLIC-LIME SEA BASS

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of bulb. Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Reduce heat to 350°. In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in the onion, lime juice, mustard, salt and pepper. Cook and stir over medium heat until onion is tender. , Arrange the fillets in an ungreased 11x7-in. baking dish; top with onion mixture. Bake, uncovered, for 30-35 minutes or until fish flakes easily with a fork.

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Steps:

• Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
• Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
• Transfer the sea bass to serving plates and sprinkle with the chive oil.

ITALIAN BAKED SEA BASS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
• Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
• Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.