Roasted Sea Bass With Sweet Potatoes Spinach And Salsa Rustica Recipes

ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA

Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica image

Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 55m

Number Of Ingredients 10

Ingredients

2 sweet potatoes (1 pound total), scrubbed and cut crosswise 1/8 inch thick (about 4 cups)
3 cloves garlic, minced (1 tablespoon)
1 shallot, thinly sliced (1/2 cup)
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)
4 skinless sea-bass fillets (each 6 ounces), patted dry
2 tablespoons flat-leaf parsley leaves, chopped
2 tablespoons salt-packed capers, rinsed, drained, and chopped
1 tablespoon white-wine vinegar

Steps:

Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.

HERB-ROASTED SEA BASS WITH SALSA VERDE

Herb-Roasted Sea Bass with Salsa Verde image

Categories Fish Herb Low Carb Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

4 tablespoons extra-virgin olive oil
6 8-ounce sea bass fillets
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Salsa Verde

Steps:

Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

SIMPLE OVEN-BAKED SEA BASS

Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

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!

PAN ROASTED MEDITERANEAN SEA BASS

Pan Roasted Mediteranean Sea Bass image

Provided by Scott Conant

Number Of Ingredients 9

Ingredients

1 medium white onion
1 tablespoon Sicilian capers rinsed in water
4 tablespoons extra virgin olive oil
Fresh thyme, to taste
Salt and pepper, to taste
1 pint cherry tomatoes, quartered
1 small zucchini
4 (8-ounce) fillets sea bass
Fresh chives, for garnish

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.

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