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.
GARLIC-ROASTED STRIPED BASS
Steps:
- Preheat oven to 500°F and put a large shallow baking pan in middle of oven.
- Cut 3 deep slits (down to bone) crosswise on each side of fish and put fish on a tray. Rub fish inside and out with 2 tablespoons oil. Cut a garlic clove in half and rub all over skin of fish. Thinly slice all garlic and insert into slits and inside fish. Squeeze lemon juice over both sides of fish and season with salt and pepper.
- Quickly brush hot baking pan with remaining tablespoon oil and transfer fish to pan (the pan should be hot enough to sizzle). Roast fish in middle of oven until just cooked through, 18 to 20 minutes.
- To serve, remove top fillet from each fish by cutting through skin along top edge of backbone and along belly. Carefully slide a large metal spatula between backbone and fillet and invert onto a platter. Pull out backbone, starting from tail end, and discard. Transfer bottom fillets to platter.
ROASTED WILD STRIPED BASS
Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
- Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.
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!
POACHED WILD STRIPED BASS
Provided by Amanda Hesser
Categories dinner, main course
Time 1h30m
Yield 6 to 10 servings (1 serving a pound)
Number Of Ingredients 11
Steps:
- In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon. Bring to a boil; reduce heat and simmer 10 minutes. Turn off heat, and let cool to room temperature.
- Measure fish at its thickest point. If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later. Lay the fish in the cooled liquid. If liquid does not cover it, add water. Bring to a simmer. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
- When time is up, turn off heat and let cooking liquid cool to the touch. Carefully transfer fish to a serving platter. Reserve a cup of poaching liquid to make a sauce. Using a small knife, peel away the skin and excess fat from the head to the tail. Brush fish with olive oil. Serve warm or at room temperature, passing a bowl of sauce.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 2 grams, Protein 82 grams, SaturatedFat 4 grams, Sodium 1452 milligrams, Sugar 4 grams
STRIPED BASS WITH POTATOES AND OLIVES
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
- Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 4 grams, Sodium 1230 milligrams, Sugar 3 grams
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