Striped Bass Sea Bass Sea Bream In Artichoke Tomato Caper Sauce Recipes

STRIPED BASS WITH ARTICHOKES AND OLIVES

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

SEA BREAM WITH ARTICHOKES AND CAPER DRESSING

Steps:

• For artichokes:
• Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
• For dressing:
• Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
• For potatoes:
• Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For fish:
• Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
• Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE

Steps:

• Preheat oven to 400 degrees.
• Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
• Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
• Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
• Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

BAKED SEA BASS WITH LEMON CAPER DRESSING

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.

SEA BASS CUBAN STYLE

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
• Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
• Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

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.

STRIPED BASS (SEA BASS/ SEA BREAM) IN ARTICHOKE, TOMATO + CAPER SAUCE

Steps:

• 1. In a large skillet over low-medium heat pour a 2-count or so of olive oil and place the garlic and shallots. You want to saute these together and get them nice and soft, so keep the heat on the low side. 2. Add the artichokes, tomatoes, sun dried tomatoes and capers and stir all together and cook over medium heat for 5-8 minutes stir regularly. 3. Add the white cooking wine, tyme and pepper and stir well, then simmer over low heat for 10-15 minutes, The goal is to reduce the sauce to be slightly thicker and remove some of the water released by the tomatoes. The sauce should be medium thick and should stick to the spoon some but pour. 4. Place the fish into the pan and nestle it down into the sauce, cover with the sauce from the sides and a lid on medium heat. You are going to essentially poach the fish in the sauce. Cook on side undisturbed for about 6-7 minutes, gently turn over and cover for 3-4 more min until it is slightly firm and flakes apart (you know, like cooked fish). Serve with the sauce on top. See a picture here: http://bit.ly/c0fXJ5

ROASTED SEA BASS WITH CAPER SAUCE

Steps:

• Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
• Season the fillets generously with salt and pepper and lightly dredge in the flour.
• Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
• While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
• Season with pepper and check for salt.
• To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.

ROASTED SEA BASS WITH WARM TOMATO DRESSING

Steps:

• Preheat oven to 500 degrees. Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.
• Pat the fish dry on paper towels. Roll it in the oil in the dish to coat it on both sides. Season the fish inside and out with salt and pepper. Tuck a few slices of the garlic and two sprigs of the thyme in the cavity of the fish. If fresh thyme is unavailable, sprinkle in one-half teaspoon of the dried thyme.
• Place the fish in the oven and roast uncovered about 25 minutes, until the flesh can be lifted from the bone with the point of a knife and has turned opaque. Transfer the fish to a serving platter.
• Heat the remaining olive oil in a small saucepan until it is quite hot. Drop in the remaining garlic and remove from the heat. Add the onion, tomatoes and remaining thyme. Stir. Season sauce with salt and pepper.
• Remove the skin from the top of the fish, lift off the top fillet and serve. Turn the fish over and remove the skin and the bottom fillet in the same manner. Spoon the warm sauce over each portion of the fish.

STRIPED BASS WITH HORSERADISH SAUCE

Steps:

• Preheat the broiler and adjust the rack so that it is within four inches of the heat source. Oil the surface of the broiling pan and place the fillets on top, skin side down. Sprinkle with salt and cayenne and broil until firm and lightly browned, 5 to 10 minutes, depending on thickness. (The fish is done when it is just about opaque all the way through, and offers no resistance to a thin-bladed knife.)
• Meanwhile, gently warm the sour cream over very low heat in a small pan, stirring occasionally. While it is heating, add some salt and cayenne. The sour cream need not get hot and it should certainly not boil; you just want to take the edge off its chill and thin it out a bit. Keep it warm while the fish finishes cooking.
• When the fish is done, stir the horseradish and snipped chives into the sour cream. Taste and add more horseradish, salt or cayenne if necessary. Serve the fillets with a bit of the sauce on each, garnished with a couple of chives.

ROASTED SEA BASS WITH BACON AND TOMATOES

Steps:

• Sauté onions and garlic for 1-2 minutes in hot olive oil. Add bacon, stir, and sauté for 3-4 minutes until the onions soften.
• Add the tomatoes, peppers and stir to combine. Season with sea salt before transferring the mixture to an ovenproof dish.
• With a sharp knife, slash skin of the sea bass diagonally along each side. Season the sea bass, outside and inside, with salt and ground black pepper.
• Fill the cavity of each sea bass with rosemary sprigs, basil and lemon slices. Place on top of the bacon mixture.
• Drizzle over the olive oil and cook in the oven at 190°C for 20-25 minutes, until the fish is tender and cooked all the way through.