SEA BASS WITH LEMON AND CAPER SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
- Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
- In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
- Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
- Note: if sea bass is not available, any firm white fish can be substituted.
SEA BASS WITH LEMON FETTUCCINE
Make and share this Sea Bass With Lemon Fettuccine recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine olive oil, lemon juice, capers, cayenne and parsley.
- Transfer 2 tablespoons of the mixture to a medium bowl.
- Toss the cooked fettuccine with the lemon mixture and salt to taste until the mixture is combined well.
- Set aside.
- Pat the fillets dry and season them with salt and pepper.
- In a non-stick skillet heat the vegetable oil over moderately high heat until hot; sauté the fillets, skin sides up, for 4 minutes.
- Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake.
- Divide the fettuccine between 2 plates, top with the fillets and drizzle each fillet with the remaining lemon mixture.
Nutrition Facts : Calories 908.4, Fat 42.4, SaturatedFat 6.8, Cholesterol 165.5, Sodium 333.6, Carbohydrate 83.1, Fiber 4.2, Sugar 2.6, Protein 47.8
MEDITERRANEAN PAN SEARED SEA BASS RECIPE WITH GARLIC BELL PEPPER MEDLEY
Don't skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.
Provided by Suzy Karadsheh
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
- In a small bowl, combine the spices to make the spice mixture. Set aside for now.
- In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
- Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
- Pat fish dry and season with the remaining spice mixture on both sides as well.
- In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it's not ready to be turned over. Leave it for a little bit. It should release when ready.)
- Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!
Nutrition Facts : Calories 132 kcal, Sugar 4 g, Sodium 279.1 mg, Fat 10.1 g, SaturatedFat 1.4 g, Carbohydrate 10.9 g, Fiber 3.4 g, Protein 2.1 g, Cholesterol 0.8 mg, UnsaturatedFat 7.2 g, ServingSize 1 serving
BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium
SEA BASS WITH FENNEL, LEMON & SPICES
This Friday night fish dish is packed with iron and vitamin C, is low in calories and fat, and counts towards your five a day
Provided by John Torode
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
- Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.
Nutrition Facts : Calories 241 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium
BAKED SEA BASS WITH LEMONGRASS & GINGER
A superhealthy source of iron and omega-3 fatty acids
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
- Put the lemongrass, chillies, garlic and ginger into a mortar with the honey and 1 tbsp of the oil. Squeeze in the juice of one of the limes. Bash a few times with the pestle until everything's bruised - there's no need to grind it finely.
- Season the fish inside and out. Scrape out half the pounded mixture over the fish, add the last of the oil and rub everything in, making sure you push some into the cuts.
- Cut the second lime into quarters and push two pieces into the cavity along with the remainder of the pounded mixture. Fold each kaffir lime leaf in half and tear out the central vein to give you two halves. Push these into the cavity, too.
- Squeeze the juice from the last two lime quarters over the fish and pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
- Bake for 25 minutes. If you're eating the fish straight away, let it rest for about 5 minutes before opening the parcel. If you're taking it to a picnic, wrap it in another layer of foil the minute it's out of the oven.
Nutrition Facts : Calories 260 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.34 milligram of sodium
SEA BASS WITH LEMON CAPER FETTUCCINE
Steps:
- In a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl. In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well.
- Pat the fillets dry and season them with salt and pepper. In a non-stick skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake. Divide the fettuccine between 2 heated plates, top it with the fillets, and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture.
SEA BASS WITH LEMON CAPER FETTUCCINE
Make and share this Sea Bass With Lemon Caper Fettuccine recipe from Food.com.
Provided by dicentra
Categories Bass
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl.
- In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well.
- Pat the fillets dry and season them with salt and pepper. In a non-stick skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the fillets, skin sides up, for 4 minutes.
- Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake.
- Divide the fettuccine between 2 heated plates, top it with the fillets, and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture.
Nutrition Facts : Calories 526.3, Fat 21.8, SaturatedFat 3.7, Cholesterol 117.6, Sodium 256.4, Carbohydrate 41.4, Fiber 2.1, Sugar 1.2, Protein 39.6
More about "sea bass with lemon fettuccine recipes"
OUR BEST SEA BASS RECIPES
From allrecipes.com
Author Hannah KlingerPublished Apr 24, 2020Estimated Reading Time 4 mins
- Sea Bass A La Michele. This one-pan dinner is like a trip to Spain on a plate. Sea bass and potatoes are coated in a smoked paprika and sherry vinaigrette before roasting together in the oven.
- Grilled Sea Bass. Simple yet packed with flavor, this recipe lets the sea bass shine. The fillets are grilled with a paprika and lemon pepper seasoning, then drizzled with garlic and parsley butter.
- Barramundi with Lemon Basil Sauce. Barramundi is a firm white fish that's also known as Asian sea bass. If you haven't tried it before, this breaded and baked version is a great place to start.
- Sea Bass San Sebastian. Mayonnaise is the key ingredient for keeping delicate sea bass fillets moist and tender in the oven and helping the almond coating stick.
- Miso and Soy Chilean Sea Bass. Sweet, salty, savory... this is a marinade you'll want to add to everything. Despite umami-rich miso paste and soy sauce, it won't overwhelm the mild sea bass.
- Chef John's Brazilian Fish Stew. A coconut milk broth infused with warm spices and aromatics is the base for this spicy stew. Add the sea bass toward the end to poach right in the sauce.
- Macademia-Crusted Sea Bass with Mango Cream Sauce. Bring the island vacation to your kitchen with this impressive recipe. Seared sea bass fillets are topped with a macadamia nut crust and a velvety fresh mango sauce.
- Sea Bass Cuban Style. Sea bass fillets simmer in a green olive, caper, and garlic-laced tomato sauce in this speedy recipe. Reviewer Nskiddo21 found it flawless: "I can't stress how perfect it is...
- Paleo Sautéed Prosciutto Wrapped Whitefish. Pork and fish in one dish? Yes! Here, thin prosciutto slices are wrapped around barramundi (a type of sea bass) before searing.
- Grilled Sea Bass with Chile-Lime Dressing. Whisk up this no-cook sauce while your sea bass grills and you'll have a restaurant-worthy meal in minutes.
PAN FRIED SEA BASS WITH LEMON GARLIC HERB SAUCE
From bowlofdelicious.com
5/5 (521)Total Time 20 minsCategory SeafoodCalories 318 per serving
- In a shallow dish, mix together the flour (1/4 cup), salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Dredge each piece of fish in the flour mixture, coating the entire surface, and shake off any excess.
- In a large skillet, preferably stainless steel or nonstick, melt 1 tablespoon of the butter over medium high heat and add the olive oil (1 tablespoon).
PAN SEARED CHILEAN SEA BASS IN LEMON CAPER SAUCE
From alliannaskitchen.com
Ratings 2Category Main Course, MealsCuisine AmericanTotal Time 15 mins
10 BASS RECIPES THAT NO ONE CAN RESIST - INSANELY GOOD
From insanelygoodrecipes.com
EASY SEA BASS RECIPE WITH LEMON GARLIC BUTTER | PALEO, …
From blog.paleohacks.com
47 FISH RECIPES FOR YOUR NEXT BIG CATCH | EPICURIOUS
From epicurious.com
PAN SEARED SEA BASS MEDLEY WITH PASTA - WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
SEA BASS WITH LEMON CAPER FETTUCCINE - BIGOVEN.COM
From bigoven.com
EASY BAKED CHILEAN SEA BASS RECIPE - THE SPRUCE EATS
From thespruceeats.com
FOIL BAKED CHILEAN SEA BASS WITH LEMON PARMESAN CREAM SAUCE
From dudethatcookz.com
SEA BASS WITH LEMON FETTUCCINE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
SEA BASS FILLETS WITH LEMON-HAZELNUT BROWN BUTTER RECIPE
From foodandwine.com
SEA BASS WITH LEMON FETTUCCINE - LUNCHLEE
From lunchlee.com
NIGEL SLATER’S RECIPES FOR GRILLED MACKEREL WITH LEMON, AND BAKED ...
From theguardian.com
RECIPE: PAN-SEARED CHILEAN SEA BASS WITH CARAMELIZED LEMON SAUCE
From wholefoodsmarket.com
PAN-FRIED SEA BASS RECIPE WITH LEMON VERBENA - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love