Oven Roasted Sea Bass With Green Tahini Pomegranate Recipe Recipe 485

OVEN ROASTED SEA BASS

Steps:

• Preheat oven to 500°F.
• Mix first 5 ingredients in small bowl.
• Brush 13 x 9" porcelain or glass baking dish with a bit of oil.
• Arrange fish at one end prepared dish.
• Add asparagus spears next to fish and sliced mushrooms at opposite end.
• Sprinkle fish and vegetables with salt and pepper. Flip fish and sprinkle other side with salt and pepper.
• Drizzle Soy sauce over fish, asparagus and mushrooms.
• Place in preheat oven and bake until just opaque in center, about 12 minutes.

SIMPLE OVEN-BAKED SEA BASS

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!

OVEN ROASTED SEA BASS

Steps:

• Gut, scale and rinse the fish throughly. Pat dry with paper towels. Heat the oven to 350F. Cut one large pieces of foil that is big enough to wrap each whole fish. In each piece lay the fish. Coat wit olive oil on both sides. On the inside of the fish rub the Jerk seasoning inside. Sprinkle with sea salt and freshly ground black pepper on both sides. Stuff lemon slices in the fish. Sprinkle the garlic on top. Place the butter and thyme on top. Fold and crimp the foil to make a pocket. Lay on a baking sheet and place in center of oven. Bake for 30-40 minutes depending on the size of fish. The skin will feel soft but the meat will be firm.
• Note: If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler. Keep checking because the broiler can burn the fish easily. Also this might make the fish stick to the foil a bit and the tail might burn. So don't walk away.

PAN ROASTED MEDITERANEAN SEA BASS

Steps:

• In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.

SEA BASS WITH ROASTED TOMATOES AND GREEN BEANS

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine tomatoes, onion, and garlic on prepared sheet. Drizzle with extra-virgin olive oil; toss to coat. Spread in even layer. Sprinkle generously with salt and pepper. Roast until onion begins to brown, stirring occasionally, about 35 minutes.
• Remove baking sheet from oven; increase temperature to 450°F. Mix beans, curry and ginger into tomato mixture; top with fish. Sprinkle fish with salt and pepper. Spoon some tomato mixture over fish. Roast until fish are just opaque in center, about 18 minutes. Transfer fish to plates, spooning tomato mixture over.

QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS

Steps:

• Pre heat oven to 500°F.
• Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
• Brush oven proof glass dish with 2 tsp oil.
• Arrange fish in dish.
• Spoon sauce over fish, leaving enough to drizzle over when serving.
• Roast fish for 12 minutes until opaque.
• Top with remaining sauce.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
• Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

WHOLE ROASTED SEA BASS

Steps:

• Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
• Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
• Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
• Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.