Sea Bass Languedoc Style Recipes
SEA BASS VERACRUZ
A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.
Provided by Genevieve Johns Seivert
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
- Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
- Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
- Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
- Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 20.9 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.4 g, Protein 34.1 g, SaturatedFat 1.9 g, Sodium 604.4 mg, Sugar 6.3 g
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
SEA BASS, LANGUEDOC STYLE
Yield Serves 2
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons oil in heavy, large nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet and sauté until just cooked through, turning occasionally, about 8 minutes. Transfer fish to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic and thyme and cook until garlic is golden brown, stirring occasionally, about 4 minutes. Add lemon juice and simmer until liquid thickens slightly, about 1 minute. Season to taste with salt. Spoon sauce, garlic and thyme over fish. Sprinkle with chives and serve.
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