Roasted Chilean Sea Bass With Seared Tomatoes And Leeks Recipes

PAN ROASTED CHILEAN SEA BASS

Pan Roasted Chilean Sea Bass image

Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.

Provided by Chef Dante Giannini

Categories < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

7 ounces portions skin on sea bass
sea salt
white pepper
3 tablespoons canola oil
2 tablespoons butter
10 sprigs thyme

Steps:

Season sea bass on each side with salt and pepper.
Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.

Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Roasted Chilean Sea Bass With Chive Oil image

Provided by Amanda Hesser

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams

SEARED CHILEAN SEA BASS AND LOBSTER WITH THYME SCENTED TOMATO

Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato image

Make and share this Seared Chilean Sea Bass and Lobster With Thyme Scented Tomato recipe from Food.com.

Provided by kzbhansen

Categories Bass

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 (6 ounce) fresh chilean sea bass fillets
1 fresh lobster tail
1 teaspoon ginger, chopped
2 garlic cloves, chopped
2 ounces onions, chopped
4 medium tomatoes, chopped
6 slices smoked bacon, diced
6 ounces chicken stock
3 sprigs thyme, stems removed
16 pieces asparagus
1 medium onion, sliced thin
4 idaho potatoes, peeled and cubed
4 ounces butter
3 ounces milk
2 teaspoons chives, chopped

Steps:

Over medium heat cook the bacon until crisp and remove the bacon.
In the bacon fat sweat the chopped onions, garlic and ginger until soft.
Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
Finish with one-ounce butter and adjust seasoning.
Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
Blanch asparagus and season.
Season sea bass, place in hot sauté pan with a little oil and cook until golden brown on each side.
Cooking times will vary depending on thickness of fish. Fish should be just done in center.
Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.

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