Salt Roasted Bass Recipes

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SALT-BAKED STRIPED BASS



Salt-Baked Striped Bass image

Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

3 pounds coarse salt (10 cups)
2 large egg whites
1/4 cup water
1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
Freshly ground pepper
1 one-inch piece peeled fresh ginger, thinly sliced
1 stalk fresh lemongrass, trimmed and sliced on the bias
1 lime, cut into wedges

Steps:

  • Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
  • Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

SALT-ROASTED BASS



Salt-Roasted Bass image

Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

6 large egg whites
3 cups coarse salt
1 whole black bass or striped, or branzino or other light white fish (2 1/2 pounds), scaled and cleaned
Freshly ground pepper
1 lemon, thinly sliced
6 sprigs fresh thyme

Steps:

  • Preheat oven to 400 degrees. Beat egg whites by hand or with the whisk attachment of a stand mixer until soft peaks form. Use a rubber spatula to fold in salt until combined.
  • Season inside the fish with pepper and stuff with half of the lemon rounds and 3 sprigs thyme. Spread a 1/2-inch-thick layer of the salt mixture on a parchment-lined rimmed baking sheet to form a bed for the fish. Lay fish on top of salt. Season outside of fish with pepper. Place remaining lemon slices and thyme on top of fish. Pat remaining salt mixture over top to cover entire surface, including head, leaving tail exposed.
  • Bake for about 35 minutes. Crack open salt crust using a fork or spoon, exposing the fish. Transfer to a serving plate.

SALT BAKED SEA BASS



Salt Baked Sea Bass image

Salt baked sea bass is a great dish to serve at a dinner party. You can prepare the salt crust and fish in advance, baking it in the oven while you are having your starters. The egg whites make the salt go hard, creating an oven shell that keeps the fish beautifully moist. You can serve the baked sea bass at the table, breaking the salt crust in front of your guests for a bit of theatre to your meal. Salt baked fish works well with some boiled new potatoes, a green salad and either a mustard and honey vinaigrette or a delicious hollandaise sauce.

Provided by Javier De La Hormaza

Categories     Recipes, Spanish Fish Recipes

Yield 4 people

Number Of Ingredients 8

2 whole sea bass, clean and gutted, weighing 500-750g each
½ lemon, cut into thin slices
4 fresh bay leaves
8 sprigs fresh flat-leaf parsley
8 sprigs of thyme
8 egg whites
1.5Kg table salt
10 sprigs of thyme, leaves picked

Steps:

  • Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  • To make the salt crust, thoroughly mix the salt, egg whites and thyme leaves in a bowl until they form a dry paste.
  • Stuff the lemon slices, thyme, bay leaves and parsley into the cavity of the sea bass.
  • Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
  • Bake the sea bass in the oven for 30-35 minutes, or until crisp.
  • Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA



Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 23

1 cup tomato, diced and seeded
1 cup fennel, finely diced
1 red bell pepper, finely diced
1/2 cup red onion, finely diced
1/2 cup kalamata olives, sliced
1/4 cup capers, drained, rinsed and squeezed dry
1 teaspoon garlic, minced
1/2 lemon, pulp and rind, seeded and chopped
2 tablespoons fresh parsley leaves, chopped
1/4 cup fresh basil leaves, chopped
3 tablespoons red wine vinegar
1 orange, zest minced, juiced
1/4 cup plus 2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole sea bass (about 5 pounds), scaled and cleaned with head and tail intact
Salt and freshly ground pepper
1/2 red onion, sliced into thin rings
1 lime, cut into thin rounds
3 sprigs fresh rosemary
2 cloves garlic, thinly sliced
Dried rosemary branches for roasting (optional)
2 tablespoons olive oil

Steps:

  • Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
  • Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
  • Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
  • Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

WHOLE ROASTED BASS



Whole Roasted Bass image

This item is best prepared on an outdoor barbecue. Gas or charcoal is your preference. Charcoal, however, is preferred. Preheat barbecue for about 30 minutes. (If you are using a charcoal grill let the coals come to a medium heat. Approximately 25 minutes after lighting.)

Provided by Food Network

Categories     main-dish

Time 45m

Yield 10 to 15 servings

Number Of Ingredients 8

1 (8 pound) whole sea bass, eviscerated and all outside fins and scales removed
2 tablespoons herb oil, recipe follows
Salt and pepper
1/4 cup chopped parsley leaves
1/4 cup chopped chervil leaves
1/4 cup chopped basil leaves
1/4 cup chopped thyme leaves
1 quart blended olive oil

Steps:

  • Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
  • Combine all ingredients. This can be prepared in advance and used for multiple recipes.

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

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.

SEA BASS BAKED IN A SALT CRUST



Sea Bass Baked In A Salt Crust image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

4 cups sel gris, or chunky sea salt
4 thin slices lemon
6 sprigs tarragon
1 1 1/4- to 1 1/2-pound sea bass or red snapper, cleaned
Extra virgin olive oil, for sprinkling

Steps:

  • Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
  • Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
  • Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
  • Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
  • Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.

SESAME SALT ROAST SEA BASS WITH GINGER SOY DRESSING



Sesame Salt Roast Sea Bass With Ginger Soy Dressing image

This is a really glamorous dish. Apart from some careful chopping, it's really easy to prepare. Serve with my simple wok noodles.

Provided by Lene8655

Categories     Bass

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons sesame seeds
2 teaspoons sea salt
1 (1 1/2 kg) sea bass
2 tablespoons sunflower oil
2 cm piece gingerroot, shredded
1 garlic clove, finely chopped
1 red chili pepper, seeded and shredded
4 tablespoons soy sauce
2 teaspoons white vinegar
2 teaspoons sesame oil
4 green onions, shredded
50 g fresh coriander
salt & freshly ground black pepper
lime wedge, to serve

Steps:

  • Preheat the oven to 200°C.
  • Mix together the sesame seeds and salt. Season the cavity of the fish then make 3 diagonal slashes across each side of the bass so it cooks evenly.
  • Transfer the fish to a large roasting tin and brush with a little oil. Scatter over the sesame salt and roast for 25-30 minutes until the fish is cooked and lightly golden.
  • Meanwhile, splash a little sunflower oil into a small pan and cook the ginger, garlic and chile for 2 minutes, without browning. Add the soy sauce, vinegar and sesame oil and remove from the heat.
  • When the fish is cooked, transfer to a large serving platter. Pour over the ginger dressing, then scatter over the salad onions and coriander leaves. Serve immediately with lime wedges for squeezing over.

Nutrition Facts : Calories 494.1, Fat 18.9, SaturatedFat 3.5, Cholesterol 153.8, Sodium 2433.1, Carbohydrate 4.9, Fiber 1.6, Sugar 1.4, Protein 72.6

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

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!

SEA BASS IN A SALT CRUST FROM ÎLE DE Ré



Sea Bass in a Salt Crust From Île de Ré image

Provided by Elaine Sciolino

Categories     dinner, main course

Time 45m

Yield 2 servings

Number Of Ingredients 8

2 pounds (about 4 cups) coarse gray sea salt or other coarse sea salt
3 ounces (about 1/3 cup) fine salt
17 ounces (about 3 and 1/4 cups) flour
1 tablespoon thyme flowers or finely chopped thyme
1 small stem (about 1/4 cup) finely chopped fennel
5 large egg whites, more as needed
3 and 1/2 ounces (about 1/2 packed cup) julienned vegetables (such as carrots, zucchini, mushrooms, fennel, leeks)
1 whole sea bass, about 1 and 3/4 pounds (or other firm-fleshed fish, such as red snapper), gutted and scaled

Steps:

  • Heat oven to 400 degrees. In a large bowl, mix together coarse salt, fine salt, flour, thyme and fennel. Add egg whites and mix for 2 to 3 minutes to make a flexible and firm dough; if dough is too dry, add more egg whites one at a time as needed.
  • Roll dough out on parchment paper to a thickness of about 1/2 inch. Put vegetables in the cavity of the fish, and place fish in the center of the dough. Wrap fish entirely with dough, using the edges of the parchment to help lift the dough over the fish. Transfer parchment with encased fish to a shallow baking pan, and tear off excess parchment from around the fish.
  • Bake for 25 minutes. Cut open and remove salt crust from fish. Remove the skin of the fish. Discard crust and skin, fillet the fish and, if desired, serve with a beurre blanc sauce.

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Estimated Reading Time 4 mins
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  • Preheat the oven to 475°. Season the fish inside and out with pepper. Divide the thyme, parsley and basil sprigs and garlic between the fish cavities; close the cavities with bamboo skewers. In a bowl, combine the fennel, dill and coriander seeds with the salt and water. On a very large rimmed baking sheet, make 2 shallow piles with half of the salt mixture. Set each fish on a pile and cover completely with the remaining salt, pressing to adhere.
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2019-07-05 Preheat the oven to 375°F. Generously season the sea bass with salt and pepper. In a large cast iron skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 4 minutes.
From icefishnews.com


BAKED FISH RECIPE FOR WHOLE BLACK SEA BASS WITH BEET GREENS SALSA
2021-01-24 Using a cleaned and scaled fish, score each side of the fish diagonally creating about 3 slits per side. Preheat your oven to 475 degrees F. Rinse the exterior and interior of the fish under cold water and pat dry with paper towels. Season inside of fish with salt, pepper, lemon slices, and salsa. Close the fish.
From foodfidelity.com


SEASAME SALT ROASTED SEA BASS RECIPE - YOUTUBE
Chef Ainsley Harriott cooks a delicious seasame salt roasted sea bass. Easy to follow step by step meal idea from BBC cookery show Ainsley's Gourmet Express.
From youtube.com


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