Oven Roasted Sea Bass With Green Tahini Pomegranate Recipe Recipe 485
OVEN-ROASTED SEA BASS WITH GREEN TAHINI & POMEGRANATE RECIPE RECIPE - (4.8/5)
Provided by ltrodrigu
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Generously season fish with salt and pepper, then lay it, skin-side down, on baking sheet. Drizzle fillets with oil, place in oven and bake until firm and skin bounces back when poked with a finger, 6-7 minutes. Meanwhile, make green tahini sauce: Process all ingredients, except parsley, in a food processor or blender until smooth. If too thick, add more water, 1 tablespoon at a time, and process until desired consistency is reached. Add parsley and process 2 seconds more. Taste and adjust seasoning if needed. Place 1 fillet and 1 lemon wedge on each plate and spoon ½ of tahini sauce generously over top of fillets. (Leftover sauce can be stored in a covered container in the refrigerator for up to 2 days.) Garnish with parsley, lemon zest and pomegranate seeds.
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!
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