BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium
ROASTED SEA BASS WITH CAPER SAUCE
Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.
Provided by Chef Kate
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
- Season the fillets generously with salt and pepper and lightly dredge in the flour.
- Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
- While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
- Season with pepper and check for salt.
- To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.
Nutrition Facts : Calories 347.2, Fat 20.5, SaturatedFat 3.2, Cholesterol 65.5, Sodium 393.7, Carbohydrate 8.9, Fiber 0.6, Sugar 0.2, Protein 30.5
PAN ROASTED MEDITERANEAN SEA BASS
Provided by Scott Conant
Number Of Ingredients 9
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 LEMON AND CAPER SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
- Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
- In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
- Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
- Note: if sea bass is not available, any firm white fish can be substituted.
ROASTED SEA BASS PROVENçALE
Categories Fish Herb Roast Sauté Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 minute. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
- Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Place skillet in oven. Roast fish until just opaque in center, about 15 minutes. Transfer fish and sauce to platter.
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
CHILEAN SEA BASS WITH CAPER SAUCE FROM CAFE NAPOLI
Make and share this Chilean Sea Bass With Caper Sauce from Cafe Napoli recipe from Food.com.
Provided by Sharon the Rocket
Categories < 60 Mins
Time 40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Place the flour in a shallow dish and add salt and pepper to season it, mix. Coat both sides of the sea bass fillets with the flour.
- Heat a cast iron or oven-safe skillet over medium-high heat. Add canola oil and swirl to coat the bottom. When the oil hot and begins to shimmer, place the coated fish in the hot skillet and cook until the bottom browns. Turn the fish over and cook for 1 minute.
- Place the skillet in the oven and bake for about 8 minutes, and then take out of the oven to test for doneness. Place a fork into the thickest part of the fish at a 45 degree angle and lift gently. The fish should be opaque, not translucent and should easily flake when done. If it needs more time, return to the oven for 2 minutes. It should be cooked through and brown on both sides.
- While fish is cooking, pound garlic cloves with the flat side of chef's knife, peel and trim the end, then chop into a fine mince. Place half of the minced garlic in a small bowl, reserving the rest for the spinach. Add 2 tablespoons olive oil, capers with juice, lemon juice, salt, pepper, oregano, and parsley. Whisk together to incorporate and set aside.
- For the spinach, heat a skillet over medium-high heat. Once hot, add 1 tablespoon olive oil, reduce heat to medium low and add remaining minced garlic, salt, pepper, and oregano to pan. Cook until garlic is aromatic. Add blanched spinach, stir and cook until the spinach is hot.
- Once the fish is cooked, the sauce is made and the spinach is sauteed, plate the dish. Place spinach on the plate, taking care that no moisture pools from the saute. Top with sea bass and finish with lemon sauce.
Nutrition Facts : Calories 1462.5, Fat 89.1, SaturatedFat 10.2, Cholesterol 92.9, Sodium 1624.7, Carbohydrate 106, Fiber 8, Sugar 1.6, Protein 60.6
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- Combine the tomatoes, capers, oregano, balsamic vinegar, ½ teaspoon of salt and ¼ teaspoon of pepper in a mixing bowl.
- I like to season the flour with salt and pepper and then dredge the fillets in it. Be sure to knock off any excess flour from the fillets. If you don't, the fish will stick and the flour will burn and make a mess in the pan.
- Heat an ovenproof pan, large enough to hold all the fillets without touching, over medium-high heat. Add the oil and heat until shimmering hot.
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