Sea Bass In Celery Leek Broth With Provencal Vegetable Ravioli Recipes

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BLACK SEA BASS IN SPRING VEGETABLE BROTH



Black Sea Bass in Spring Vegetable Broth image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 clove garlic
Kosher salt
1 teaspoon dijon mustard
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 large pasteurized egg yolk, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
6 small spring onions
1/2 small fennel bulb (with fronds)
1 celery stalk, halved crosswise
1 small carrot, halved crosswise
2 sprigs parsley, plus 1 tablespoon chopped leaves
1 bay leaf
1/2 teaspoon peppercorns
1 pound fresh fava beans
1 1/4 pounds small red-skinned potatoes, halved
Kosher salt
1 cup multicolored cherry tomatoes, halved
6 5-to-6-ounce black sea bass fillets, pin bones removed
Crusty bread, toasted, for serving

Steps:

  • Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use.
  • Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes.
  • Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside.
  • Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes.
  • Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.
  • Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli.

OVEN-ROASTED SEA BASS WITH FENNEL & LEEKS RECIPE - (4.7/5)



Oven-Roasted Sea Bass With Fennel & Leeks Recipe - (4.7/5) image

Provided by ltrodrigu

Number Of Ingredients 13

Sea salt and freshly ground black pepper
1/4 cup olive oil
1 fennel bulb, halved and sliced 1/2-inch thick
1 large leek, halved and sliced 1/2-inch thick
2 shallots, sliced 1/2-inch thick
2 cloves garlic, minced
1 large celery stick, sliced 1/2-inch thick
1 tablespoon thyme leaves
1/4 cup white wine
2 whole sea bass (about 2 pounds), scaled and gutted
1 lemon, cut into wedges
4 tablespoons unsalted butter, cut into pieces
6 small new potatoes

Steps:

  • Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.

BLACK SEA BASS FILLETS PROVENCAL STYLE



Black Sea Bass Fillets Provencal Style image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1 cup finely chopped leeks
1 cup peeled and chopped fresh ripe tomatoes
1/2 cup finely chopped fennel or celery
1 teaspoon turmeric
1/2 cup dry white wine
1 cup fish broth or bottled clam juice
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1/8 teaspoon cayenne pepper
2 tablespoons Ricard or other anise-flavored liqueur
Salt and freshly ground black pepper to taste
4 black sea bass fillets with skin on, about 6 ounces each (red snapper fillets may be substituted)
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric. Cook, stirring, over medium heat until wilted, about 3 minutes. Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper. Bring to a boil and simmer 10 minutes.
  • Put the fillets in a skillet large enough to hold them in one layer. Season with salt and pepper. Remove the bay leaf and pour the mixture evenly over the fish. Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED SEA BASS PROVENçALE



Roasted Sea Bass Provençale image

Categories     Fish     Herb     Roast     Sauté     Low Carb     Wheat/Gluten-Free     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1/4 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
2 tablespoons drained capers
1 tablespoon chopped garlic
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
1/2 cup dry white wine
1/2 cup bottled clam juice
4 6- to 7-ounce sea bass fillets

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.

SEA BASS WITH LEEKS, POTATOES AND BALSAMIC VINAIGRETTE



Sea Bass with Leeks, Potatoes and Balsamic Vinaigrette image

Categories     Potato     Bake     Bass     Leek     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons (1/4 stick) butter
2 tablespoons plus 1/4 cup olive oil
8 cups thinly sliced leeks (white and pale green parts only)
1 cup canned low-salt chicken broth
1/4 French-bread baguette (about 2 ounces), sliced, lightly toasted
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
6 6-ounce sea bass fillets
1/4 cup plus 1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
6 medium-size red-skinned potatoes

Steps:

  • Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
  • Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
  • Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
  • Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
  • Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
  • Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
  • Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture.

CHILEAN SEA BASS PROVENCAL



Chilean Sea Bass Provencal image

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

Provided by Meredith .F

Categories     Bass

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
2 1/2 cups thinly sliced yellow onions
1/2 cup chopped fresh parsley
1 tablespoon fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dry crushed red pepper
1 1/4 lbs fresh roma tomatoes, chopped (about 2 cups)
3/4 cup dry white wine
4 (8 ounce) chilean sea bass fillets
sea salt, to taste
fresh ground pepper, to taste

Steps:

  • Heat oven to 400 degrees.
  • Heat the olive oil in a large oven-proof skilley over medium-high heat.
  • Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
  • Saute until onions begin to soften, about 5 minutes.
  • Stir in tomatoes & wine.
  • Sprinkle fish with salt & pepper.
  • Place fish in same shillet & spoon vegetables atop fish.
  • Bring to simmer.
  • Cover; bake until fish is opaque in center, about 10-12 minutes.
  • Transfer fish to plates.
  • Stir remaining parsley into sauce.
  • Boil sauce until reduced slightly, about 2 minutes.
  • Season to taste with salt & pepper, spoon over sauce.

Nutrition Facts : Calories 422.2, Fat 15.1, SaturatedFat 2.7, Cholesterol 93.7, Sodium 172.6, Carbohydrate 18.2, Fiber 3.5, Sugar 8.5, Protein 44.7

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