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
Provided by Scott Conant
Number Of Ingredients 9
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.
PAN-ROASTED SEA BASS WITH GARLIC BUTTER | LODGE CAST IRON
These flaky pan-roasted sea bass fillets topped with chive garlic compound butter will impress your dinner guests every time.
Provided by Jennifer Chandler
Categories Entrée Recipes Gluten-free Recipes
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, with an electric mixer, beat the butter until light and fluffy.
- Add the chives, garlic, and salt and mix until thoroughly combined. Spoon the mixture in the shape of a log onto a piece of wax or parchment paper.
- Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 ½ inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the ends to seal it.
- Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve or up to a month.
- When ready to serve, slice the roll into ¼-inch-thick rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)
- Preheat the oven to 375 degrees Fahrenheit.
- Generously season the sea bass with salt and pepper. In a large cast iron skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast about 5 minutes or cooked to the desired degree of doneness.
- Serve each fillet with a slice of compound butter on top.
OVEN-ROASTED CARROTS
Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.
Provided by thedailygourmet
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
- Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g
HERB BUTTER GRILLED SEA BASS
Juicy, succulent flavors, and fabulous presentation. Your guests will be enchanted with this grilled sea bass dish. I served it last night and got a five-plus-star rating on taste and how pretty it is served. Serve with roasted new potatoes, onions, fresh rosemary, and a nice salad.
Provided by Claudine "Chancy" H.
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Mix softened butter, parsley, cilantro, green onion, chili powder, paprika, pepper, lemon juice, and sea salt together.
- Pat fish dry and spray cooking spray onto the bottoms (scales). Generously smear herb butter on fish, then place 4 lemon slices on the top of each fillet. Put in the refrigerator to chill for 10 minutes.
- Preheat a charcoal grill for medium-high heat.
- Grill fish on the preheated grill over indirect heat with the lid closed until it flakes easily with a fork, 12 to 15 minutes.
Nutrition Facts : Calories 457 calories, Carbohydrate 5.7 g, Cholesterol 150.1 mg, Fat 37.7 g, Fiber 2.6 g, Protein 27.3 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.2 g
ROASTED SEA BASS PROVENçALE
Categories Fish Herb Roast Sauté Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
- Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.
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