Oven Roasted Striped Bass With Peppers Recipes

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ROASTED STRIPED BASS



Roasted Striped Bass image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 tablespoons good olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

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.

FOIL-PACKET STRIPED BASS WITH PEPPERS AND TOMATOES



Foil-Packet Striped Bass with Peppers and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 bell peppers (any color), thinly sliced
1 small red onion, thinly sliced lengthwise
1 Fresno chile pepper, halved lengthwise and sliced
8 thyme sprigs
1 cup orange cherry tomatoes
5 tablespoons extra-virgin olive oil
Kosher salt
1/2 cup apple cider vinegar
4 6-ounce skinless mild white fish fillets, such as striped bass

Steps:

  • Preheat a grill to medium high. Combine the bell peppers, red onion, chile pepper, thyme sprigs and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
  • Lay out four 20-inch-long sheets of heavy-duty aluminum foil. Top each sheet with a pile of vegetables, then add 2 tablespoons vinegar to each.
  • Place a fish fillet on top of each pile of vegetables; drizzle each with 1/2 tablespoon olive oil and season generously with salt. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
  • Grill the foil packets, moving them around as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.

ROASTED STRIPED BASS WITH RED PEPPER-SPANISH PAPRIKA SAUCE WITH BATTER FRIED POTATOES



Roasted Striped Bass with Red Pepper-Spanish Paprika Sauce with Batter Fried Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 22

3 tablespoons Spanish paprika
1/4 cup red wine vinegar
1 tablespoons honey
3 red bell peppers, roasted, peeled, seeded and coarsely chopped
3/4 cup olive oil
Salt and freshly ground pepper
8 striped bass, 1 pound each, scaled and gutted
1/4 cup olive oil
Salt and pepper
Red Pepper-Spanish Paprika Sauce (recipe above)
3/4 cup beer
1 large egg, lightly beaten
1/4 cup milk
1 1/4 cups all-purpose flour
1 tablespoon butter, melted
Salt and pepper
10 medium new potatoes, cooked until just tender and sliced 1/8-inch thick
2 tablespoons fresh thyme leaves
Beer Batter (recipe above)
1/2 cup seasoned flour
Salt and pepper
4 cups peanut oil

Steps:

  • Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes. Remove from the heat. In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add the oil and blend until emulsified. Season with salt and pepper.
  • For the Bass: Preheat the oven to 400 degrees F. Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone. Season to taste with salt and pepper. Place a large roasting pan on a burner over high heat. When pan is hot add oil. Heat oil to almost smoking. Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side. When fish is seared, place the roasting pan into the oven and roast for 12 to 14 minutes, depending on the size of the fish. Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
  • For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well. Add salt and pepper to taste.
  • Add the thyme to the beer batter. Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Drain on paper towels and season with salt and pepper to taste.

OVEN POACHED STUFFED STRIPED BASS



Oven Poached Stuffed Striped Bass image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 10 to 12 servings

Number Of Ingredients 24

1/2 cup olive oil
1 red pepper, roasted and finely chopped
8 shallots chopped and lightly Sauteed
1 bunch parsley, stems removed, finely chopped
1/2 bunch basil, stems removed, finely chopped
1 bunch dill, stems removed, finely chopped
1 bunch chives, finely chopped
1/4 cup fresh lemon juice
4 cups fresh bread crumbs
1 teaspoon salt
Pepper
1 large (10 pound) striped bass, head removed, thoroughly cleaned, boned, and scaled
3 cups fish fumet, recipe follows
4 onions, roughly chopped
6 carrots, roughly chopped
3 celery stalks, roughly chopped
3 shallots, roughly chopped
1 bunch parsley
1 tablespoon dry thyme
3 to 4 bay leaves
1 bottle (750 cc) white wine
5 cups water
5 pounds white-fleshed fish heads and bones
Salt and pepper

Steps:

  • Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
  • Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
  • Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
  • Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
  • Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
  • To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
  • Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
  • Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
  • Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

ROASTED WILD STRIPED BASS WITH PEPERONATA



Roasted Wild Striped Bass with Peperonata image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1 large red onion, finely chopped
2 large garlic cloves, sliced
3 red bell peppers, cored, seeded, and cut into 1-inch pieces
3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces
Pinch of crushed red-pepper flakes
2 canned anchovies
10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill
1 tablespoon capers, rinsed
Coarse salt and freshly ground black pepper
4 fillets (about 8 ounces each) wild striped bass, skin on
8 slices lemon
1/2 cup extra-virgin olive oil
4 sprigs fresh rosemary
Roasted Potatoes

Steps:

  • Make the peperonata: In a large skillet, heat oil over medium heat; add onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add remaining ingredients, stirring to break up anchovies. Season with salt and pepper. Reduce the heat to a simmer, and cook, stirring occasionally, until peppers are very soft, about 45 minutes.
  • Preheat oven to 500 degrees. Make the bass: Place 2 lemon slices on a small rimmed baking sheet; top with a piece of bass. Repeat process with remaining lemon slices and bass. Season with salt and pepper. Drizzle evenly with oil, and top each piece of fish with a sprig of rosemary. Roast until the fish is cooked through, 10 to 12 minutes.
  • Serve fish over peperonata with potatoes on the side.

ROASTED WILD STRIPED BASS



Roasted Wild Striped Bass image

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

2 bulbs fennel with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

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.

GARLIC-ROASTED STRIPED BASS



Garlic-Roasted Striped Bass image

Categories     Fish     Garlic     Roast     Bass     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

2 (1 1/4-pound) whole striped bass or red snapper (head and tail intact), cleaned
3 tablespoons olive oil
4 garlic cloves
1 lemon, halved

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



Roasted Wild Striped Bass image

Categories     Roast     Bass

Yield serves 4

Number Of Ingredients 5

2 bulbs fennel, with stalks and fronds
1 cup dry white wine
1 3/4 pounds wild striped bass fillets (each 1 to 1 1/2 inches thick)
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 450°F. Remove the stalks from the fennel bulbs; reserve the bulbs for another use. Remove the feathery fronds from the stalks, and reserve for garnish. Using a sharp knife, halve the stalks lengthwise. Arrange the stalks in the bottom of a 9 × 13-inch baking dish; pour the wine over the stalks. Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
  • Cover the pan tightly with foil. Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide the fish among serving plates, discarding the fennel stalks. Garnish with reserved fronds.
  • Buying fresh fish
  • Steaks and fillets: These should smell fresh and have plump, moist flesh that is not discolored. Avoid any with flesh that appears dry and has sections that are separating.
  • Whole fish: Look for gills (just under the head) that are bright red, without any brown spots; eyes that are full and clean, not a discolored white or gray; and skin that is shiny, not dull. The flesh should be firm, and the odor should not be fishy.

STRIPED BASS WITH POTATOES AND OLIVES



Striped Bass With Potatoes and Olives image

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

1/4 cup olive oil
2 pounds large Yukon Gold potatoes, peeled and sliced 1/8-inch thick
Sea salt
Ground black pepper
2 pounds wild striped bass fillet, with skin (1 to 2 fillets)
1 cup pitted picholine olives
8 bay leaves
2 lemons, in thin wedges

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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