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!
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.
GOLDEN SEA BASS
If you've ever tasted potato-crusted sea bass in a restaurant and wished you could have it at home, this version is for you. Store-bought potato flakes and a salad dressing mix combine for a great coating that's a breeze to whip up. -Judi Markert, Mentor-on-the-Lake, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine the potato flakes, dressing mix and pepper. In another bowl, beat the egg. Dip fillets into egg, then coat with potato flake mixture. , Place in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter; sprinkle with paprika. , Bake, uncovered, at 450° for 10-14 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 451mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
- Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives.
- Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
- Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.
GRILLED SEA BASS
This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!
Provided by ZSTYLIN
Categories BBQ & Grilling Seafood
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for high heat.
- In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
- In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
- Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 0.8 g, Cholesterol 77.9 mg, Fat 12.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 4.9 g, Sodium 237 mg, Sugar 0.1 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.
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