BAKED SEA BASS
A delicious 30-minute Mediterranean easy recipe for oven baked sea bass where the fish flakes easily and beautifully. A nutritious and easy dinner idea for busy weeknights that plays very well with any side you have on hand.
Provided by Amira
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Line a baking dish or sheet with aluminum foil.
- Cut another aluminum sheets large enough to hold your fish ( one for each fish you have).
- Cut parchment paper as large as the foil we just cut for each fish you have.
- In a medium bowl combine the first 11 ingredients and mix well.
- Rinse the fish and pat dry.
- Place each parchment paper in one of the aluminum foil.
- Place fish on the parchment paper. Sprinkle some salt and cumin over each fish.
- Divide the vegetable mix between the fish you have and press lightly.
- Bake in the middle of your oven for 25 minutes, then move up in the upper rack and cook for another 5-10 minutes until lightly charred.
Nutrition Facts : Calories 229.4 kcal, Fat 8.9 g, SaturatedFat 1.6 g, Cholesterol 62.5 mg, Sodium 181.3 mg, Protein 29 g, Sugar 4 g, Carbohydrate 7.5 g, Fiber 1.6 g, UnsaturatedFat 6.6 g, ServingSize 1 serving
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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!
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.
SEA BASS WITH LEMON AND CAPER SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
- Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
- In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
- Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
- Note: if sea bass is not available, any firm white fish can be substituted.
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.
BAKED SEA BASS WITH VEGETABLES
This recipe is based on one posted in Ozlem's Turkish Table. Sea bass is a favorite along the Aegean coast, but you could substitute any mild firm fish. Not only is this dish delicious, it is healthy and a simple one-dish meal.
Provided by PanNan
Categories Turkish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F.
- Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.
- While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.
- Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.
- Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.
- Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.
BAKED SEA BASS
Fishing for dinner recipe for two? You've just netted a great one - this baked sea bass is a 30 minutes meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 8-inch nonstick skillet, cook leeks, wine, butter, thyme, salt and pepper over medium heat, stirring occasionally, until leeks are soft.
- Place fish in ungreased 8-inch square (2-quart) glass baking dish; spoon leek mixture over top of fish.
- Cover with foil. Bake 15 to 20 minutes or until fish flakes easily with fork. Sprinkle parsley over top of fish.
Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 0 g, TransFat 0 g
WHOLE ROASTED SEA BASS
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
- Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
- Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
- Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.
SEA BASS SAN SEBASTIAN
Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.
Provided by Chef John
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
- Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
- Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
- Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
- Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g
ITALIAN BAKED SEA BASS
A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium
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