Herb Encrusted Sea Bass With Sundried Tomato Chardonnay Sauce Recipes

HERB-CRUSTED MEDITERRANEAN SEA BASS

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle the inside of the fish cavity with tarragon and 1/4 teaspoon salt.
• Heat 2 tablespoons oil in a roasting pan over medium-low heat. Add the fish and pour in wine. Bake until the fish is opaque in the center, 40 to 50 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil, butter and garlic in a large skillet over medium heat. Add breadcrumbs, basil, marjoram (or oregano), parsley and the remaining 1/2 teaspoon salt. Cook, stirring often, until the breadcrumbs are toasted, 3 to 4 minutes.
• Score the skin of the fish near the gills and carefully pull it off toward the tail. (Discard the skin.) Spread the breadcrumb mixture over the fish, pressing gently. Return the fish to the oven and bake for 5 minutes.

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.

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

BAKED SEA BASS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
• Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
• Decorate, if desired, with lemon and additional chopped parsley.

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE

Steps:

• Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
• Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
• Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
• Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.

HERB-STEAMED CHILEAN SEA BASS

Steps:

• Cut the sea bass in half horizontally.
• Season the inside with salt and pepper and fill the center with the chopped herbs.
• Reassemble the sea bass and season the outside with salt and pepper to taste.
• Wrap in plastic wrap.
• Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
• To assemble: Remove the plastic wrap.
• Use a very sharp knife to cut the fish into eight 2-inch wedges.
• Choose a flat, colorful plate to set off the dramatic form of the fish.
• Stand one wedge on its end and show the herb filling of the other.
• Garnish with fresh herbs.

BAKED SEA BASS IN HERBED SALT CRUST

Steps:

• Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.
• With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
• Preheat oven to 450°F. and lightly oil a baking pan.
• In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).
• Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).
• Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges.

BAKED SEA BASS WITH LEMON & HERBS (WITH TARATOR SAUCE)

Steps:

• Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.
• Bake the fish for 30 minutes or until the flesh is opaque at its thickest part - slide a knife into the backbone area to heck.
• To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.FOR THE TARATOR SAUCE
• Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.
• Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
• Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.