Sea Bass W Mediterranean Vegetables And Bouillabaisse Sauce Al Recipes

SEA BASS A LA MICHELE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
• Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
• Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
• Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
• Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA

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.

BOUILLABAISSE

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

MEDITERRANEAN SEA BASS

Steps:

• To make the paste; in a small bowl whisk together the paste ingredients - the oil through the pepper. Spread the paste evenly on both sides of the fish fillets.
• Grill over direct high heat until the flesh is opaque throughout and starting to flake 5-7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges.

SEA BASS W/ MEDITERRANEAN VEGETABLES AND BOUILLABAISSE SAUCE (AL

Steps:

• Tomato confit:
• Preheat the oven on its very lowest setting.
• Plunge the tomatoes in boiling water for a few seconds, then pass them immediately under cold, running water.
• Peel, cut into quarters and deseed.
• Arrange the tomatoes on a baking sheet or ovenproof dish.
• Drizzle lightly with olive oil.
• Peel and crush the garlic clove and sprinkle over the tomatoes.
• Tear off the thyme leaves and sprinkle them over the tomatoes.
• Roast in the oven for 2 hours.
• Bouillabaisse sauce:.
• Peel and mince the onion.
• Dice the leek and fennel.
• Peel and mince the garlic.
• Heat 2 tablespoons olive oil in a skillet over a high heat.
• Fry the onion, leek, fennel and garlic until golden.
• Add the saffron, crumbled thyme and dried fennel.
• Add the wine, scraping the base of the pan with a spatula, and cook until the wine has completely evaporated.
• Add the fish stock and reduce by two thirds.
• Add the rest of the oil in a steady stream, while stirring to create a smooth emulsion.
• Season and leave to stand at room temperature.
• Vegetable salsa:
• Soak the raisins in the vinegar.
• Dice the onion, zucchini and eggplant and lightly brown each vegetable separately in a nonstick skillet.
• Mix the vegetables with the minced garlic, raisins, pine nuts, capers, shredded basil and coarsely chopped parsley.
• Season the sea bass fillets. Make diagonal incisions at regular intervals along the skin side.
• Seal the fish, skin side downwards for 5 minutes over a medium heat in a nonstick skillet with 1 tablespoon olive oil. Cook for 1 minute on the other side.
• Deep fry the parsley leaves at 350°F
• Briefly fry the vegetable salsa in a little olive oil over a very high heat
• Divide the salsa between the 4 plates and arrange the fish on top.
• Garnish each plate with 2 pieces of tomato confit and fried parsley. Surround with bouillabaisse sauce.
• Serve immediately.