Microwave Sea Bass Recipes

SEA BASS A LA MICHELE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
• Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
• Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
• Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
• Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

MICROWAVE SEA BASS

Steps:

• 1. Rinse and pat dry fish. 2. Sprinkle salt, white pepper, and cornstarch on both sides. 3. Coat all over with black bean garlic sauce. 4. Julienne the slices of ginger; place on top of fish. 5. Remove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish. 6. Drizzle the soy sauce and vegetable oil on top. 7. Cover with plastic wrap and microwave for about 8 minutes.

WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY

Steps:

• Heat the olive oil in a medium pan over medium heat.
• Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
• Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
• Remove the pan from the heat.
• Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
• Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
• Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
• Transfer the fish to the center of the sheet of puff pastry.
• Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
• Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
• Chill in the refrigerator for at least 30 minutes.
• Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
• Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
• Remove the tarragon stem and season with salt and pepper. Stir in the chives.
• Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
• Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
• To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
• Enjoy!

BAKED WHOLE FISH ( WITH MICROWAVE METHOD TOO)

Steps:

• Remove the guts and gills from the fish, This is done by making an incision the whole lenght of the abdomen and up to the mouth.
• Grab the gills and pull out, the intesitnes should come out stuck to the gills. If not remove them seperately.
• Unless you are going to eat the skin or you will be placing the fish on a bed of potatoes, LEAVE the scales on. The fish remains much more moist and when the fish is cooked the skin with the scales still attached to it will come off beautifully.
• PREHEAT oven to 200°C.
• Wash the fish inside and out and dry with a paper towel. Season the inside with salt and pepper. Place a a bayleaf, some sage, the crushed garlic clove and rosemary in the cavity.
• Place the fish in a shallow ovenproof dish that has been greased well with olive oil. Season the both exterior sides of the fish.
• Take a small piece of foil and cover the tail so that it won't get burned .
• Chop some sage, rosemary and parsely finely then add 1/2 tsp lemon zest, add a tbsp olive oil to the mixture.
• Drizzle the fish with the juice of half a lemon, then place the herb and olive oil mixture on the fish.
• Bake for 18 minutes for a 600g fish bake it for a further 3 minutes for each 100g extra that it weighs. ( eg: 800g fish= 24 minutes).
• Half way through cooking pour the hot wine on the fish then continue baking, basting a couple of times with the liquid on the bottom of the pan.
• MICROWAVE: Follow all the instructions but do not cover the tail with foil, do not add salt ( season with salt only when cooked) and add the wine from the begining not midway. Cover with microwave safe plastic wrap, make a few holes in the plastic and cook for 8 minutes at 1000W.
• The fish is done when the flesh comes away cleanly from the bone .