Roasted Sea Bass Provençale Recipes

COASTAL-STYLE ROASTED SEA BASS OR OTHER LARGE WHOLE FISH

Steps:

• Cut 3 or 4 gashes on each side of the fish, from top to bottom. Salt the gashes and salt the fish's cavity as well. Let it sit while you prepare the other ingredients. Preheat the oven to 450°F.
• Push half of the garlic slivers into the gashes. Rub the fish with a little of the olive oil and pour the rest into the bottom of a large baking pan. Spread the lemon slices over the bottom of the pan and top it with most of the oregano. Lay the fish over all, then spread the onions and remaining garlic around the fish. Pour the wine over all and sprinkle with salt and pepper. Top with the remaining oregano.
• Cover with aluminum foil and bake, undisturbed, until the onions are nearly tender, 20 to 30 minutes. Uncover and continue to bake, shaking the pan occasionally, until the fish is cooked through, another 5 to 10 minutes (look at one of the gashes in the thickest part of the fish; the meat will appear opaque clear down to the central bone). If the pan is drying out, add a little more liquid.
• To serve, scoop the flesh from the fish with a spoon and top with some sauce.
• If the weather's good, and you have access to fennel branches, this is easier: Start by preheating a charcoal or gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Make a bed of fennel stalks directly on the grill bed. Sprinkle 1 1/2 to 2 pounds of sturdy fish fillets, like halibut (these may be steaks), striped bass, monkfish, or cod, with salt and cayenne. Grill right on the branches. While the fish is cooking, grind a teaspoon or more of fennel or dill seeds; juice 1 lemon and thinly slice another. When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; this is fine). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with the lemon juice and a bit of olive oil and serve.

CHILEAN SEA BASS A LA PROVENCALE

Steps:

• Preheat Oven to 375 degrees F.
• In a large add the sundried tomatoes, green onion, pesto sauce, mayonnaise and olive oil.
• Slightly drizzle a baking sheet with olive oil so that the Chilean Sea Bass won't stick.
• Place the fish on the baking sheet.
• Place the garnish on top of the fish.
• Add Salt & Pepper to taste.
• Bake for approximately 12 to 15 minutes or until internal temperature reaches 145 degrees F.

ROASTED SEA BASS PROVENCALE

Steps:

• 1. Preheat oven to 450°F
• 2. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat.
• 3. Add tomatoes, capers, garlic and thyme and stir 1 minute.
• 4. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
• 5. Sprinkle fish with salt and pepper.
• 6. Add to skillet; turn to coat with sauce.
• 7. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes.
• 8. Transfer fish and sauce to platter