WHOLE STRIPED BASS
Steps:
- Preheat the oven to 500 degrees F.
- Trim the fins from the fish, rinse and pat dry. Set aside.
- Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.
WHOLE BAKED FISH, MOROCCAN-STYLE
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
- Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 63 grams, SaturatedFat 2 grams, Sodium 773 milligrams, Sugar 0 grams
ALGERIAN SPICED STRIPED BASS TAGINE
Provided by Florence Fabricant
Categories dinner, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
- Cut fish in 4 or 6 portions. Season with salt and pepper. Place, skin side down in dish, and coat with mixture. Marinate 2 hours.
- Meanwhile, heat oven to 300 degrees. Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
- Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
- Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables, skin side down. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 5 grams
MOROCCAN SEA BASS
Not a fish person? This one will change your mind, it's to die for! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.!
Provided by scancan
Categories Bass
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place fish in pot skin side down.
- Add remaining ingredients with water reaching level with the fish.
- Bring to a boil.
- Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
- To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
- Enjoy!
Nutrition Facts : Calories 162.3, Fat 10, SaturatedFat 1.4, Cholesterol 8.8, Sodium 34.5, Carbohydrate 13.7, Fiber 3.1, Sugar 2.9, Protein 6
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