Garden Roasted Sea Bass Recipes

WHOLE ROASTED SEA BASS

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.

ROASTED STRIPED BASS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
• Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

PAN ROASTED MEDITERANEAN SEA BASS

Steps:

• In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.

HERB-ROASTED SEA BASS WITH SALSA VERDE

Steps:

• Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
• Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

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!

COASTAL-STYLE ROASTED SEA BASS OR OTHER LARGE WHOLE FISH

Steps:

• Cut 3 or 4 gashes on each side of the fish, from top to bottom. Salt the gashes and salt the fish's cavity as well. Let it sit while you prepare the other ingredients. Preheat the oven to 450°F.
• Push half of the garlic slivers into the gashes. Rub the fish with a little of the olive oil and pour the rest into the bottom of a large baking pan. Spread the lemon slices over the bottom of the pan and top it with most of the oregano. Lay the fish over all, then spread the onions and remaining garlic around the fish. Pour the wine over all and sprinkle with salt and pepper. Top with the remaining oregano.
• Cover with aluminum foil and bake, undisturbed, until the onions are nearly tender, 20 to 30 minutes. Uncover and continue to bake, shaking the pan occasionally, until the fish is cooked through, another 5 to 10 minutes (look at one of the gashes in the thickest part of the fish; the meat will appear opaque clear down to the central bone). If the pan is drying out, add a little more liquid.
• To serve, scoop the flesh from the fish with a spoon and top with some sauce.
• If the weather's good, and you have access to fennel branches, this is easier: Start by preheating a charcoal or gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Make a bed of fennel stalks directly on the grill bed. Sprinkle 1 1/2 to 2 pounds of sturdy fish fillets, like halibut (these may be steaks), striped bass, monkfish, or cod, with salt and cayenne. Grill right on the branches. While the fish is cooking, grind a teaspoon or more of fennel or dill seeds; juice 1 lemon and thinly slice another. When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; this is fine). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with the lemon juice and a bit of olive oil and serve.

ROASTED SEA BASS

Steps:

• Preheat the broiler. Score sea bass at 1-inch intervals. Brush the inside cavity of the fish with olive oil, and season with 1/4 teaspoon salt and a pinch of pepper. Place chile peppers and 10 thyme sprigs inside the cavity. Brush both sides of the fish with olive oil, and season with 1/2 teaspoon salt and 1/8 teaspoon ground pepper.
• In a 10-by-18-inch roasting pan, or one large enough to hold the fish, arrange lime, tomato, and onion slices so they form a bed for the fish, and season them with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the fish on top, and pour 6 tablespoons olive oil over fish.
• Transfer the roasting pan to the broiler, and cook fish for 10 minutes, until the skin is slightly crisp on top. Lower the oven to 400 degrees. Add wine to the roasting pan, and return fish to the oven to roast. Roast until the fish is opaque and cooked through, about 35 minutes.
• Remove the pan from the oven, and transfer fish to a large serving dish.
• Pick 1 heaping teaspoon thyme leaves from remaining sprigs. Place the vegetables from the roasting pan into a sieve, and strain the juices into a bowl, pressing out any additional juices from the vegetables to create sauce. Stir the thyme leaves and remaining 4 tablespoons olive oil into this sauce, adjust the seasoning with salt and pepper, and add lime juice to taste. Gently reheat the sauce in a small saucepan over low heat, making sure not to let it boil. Fillet the fish, pour the sauce over, and serve.

ROAST SEA BASS & VEGETABLE TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
• Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.

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!