CRAB STUFFED FISH
I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.
Provided by Gail2293
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
- In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
- Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
- Bake for 20 -25 minutes, or until fish flakes easily with a fork.
BAKED SEA BASS STUFFED WITH SHELLFISH
Ask your fishmonger to debone and butterfly the fish for stuffing, keeping the head and tail attached. If wild striped bass or branzino is not available, any meaty, white-fleshed fish may be substituted.
Provided by Paul Greenberg
Categories main course
Time 1h45m
Yield Serves 10
Number Of Ingredients 12
Steps:
- Set a rack in the upper third of the oven. Preheat it to 475 degrees. Soak the clams and mussels for 5 minutes in a large bowl of cold water. Scrub the shells using a stiff brush. Drain. Discard any shellfish that don't shut when tapped. Pull away fibers from the mussels.
- Put the clams, mussels and wine in a large pot, cover and set over high heat. Shake the pan occasionally and remove the shellfish as soon as their shells open. Shell the clams and mussels and place their meat in a bowl. Strain the juices through a paper-towel-lined fine sieve and into the bowl of shellfish. Let soak for 20 minutes.
- Transfer the shellfish to a large bowl. Set the juices aside. Pat the shrimp dry, chop theminto bite-size pieces and add to the bowl of shellfish along with the garlic, onion, parsley, lemon juice, olive oil and bread crumbs. Season all over with salt and pepper and toss gently.
- Line a baking sheet with 2 layers of foil, extending double the length of the pan. Pour some of the shellfish juices on the bottom of the pan and place the fish in the center. Season the inside of the fish with salt and pepper. Stuff it with the shellfish mixture. Moisten the skin side of the fish with some of the remaining shellfish juices. Fold the foil over the fish, crimping the edges to tightly seal it. In the upper third of the oven, roast the striped bass for about 40 to 45 minutes (or the small branzini for 15 to 20 minutes). Let rest for 10 minutes. Cut open the pouch. Remove the fins. Slice the fish across as you would a roast. Top each slice with some of the juices.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 5 grams, Sodium 935 milligrams, Sugar 1 gram, TransFat 0 grams
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
STUFFED SEA BASS FILLETS
A quick and easy simple supper
Provided by bengunn
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/180C fan/Gas Mark 6
- Skin 2 of the fillets, place the un-skinned fillets on two pieces of non stick tinfoil
- Mix together the Spinach, Ricotta and grate nutmeg over the mix, spread the mixture across the two fillets
- Slice the lemon and tomato and place alternately down the spinach mixture, lightly season with salt and pepper place the skinned fillet on top and wrap tightly into a parcel
- Place both parcels into the oven for 20-25mins and serve with new potatoes, and broccoli
OVEN POACHED STUFFED STRIPED BASS
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
- Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
- Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
- Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
- Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
- To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
- Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
- Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
- Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.
ROASTED SLASHED FILLET OF SEA BASS STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE -- A LA TONY BLAIR
This is something I cooked for Tony Blair and the Italian Prime Minister at the British/Italian Summit last year. It went down a treat so I thought I'd put it in the book. This is a really great way to cook sea bass. Try and get the biggest bass you can find. Failing that, royal bream is fantastic cooked this way too.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield Yield: 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine.
- The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.
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MEDITERRANEAN SEA BASS RECIPE STUFFED WITH TOMATOES
From mygreekdish.com
4.9/5 (671)Estimated Reading Time 3 minsCategory MainTotal Time 30 mins
- To prepare this oven baked stuffed sea bass recipe, preheat the oven to 190C and transfer the sea bass onto a baking tray lined with parchment paper. (Make sure to use enough foil to cover the fish later.)
- Prepare the stuffing for the sea bass. Finely slice the fennel, lemon and tomato and set aside. Peel and finely chop the garlic and slice the kalamata olives into rings.
- Fill the cavity of each fish with 2 slices of lemon, the fennel and half the amount of the chopped tomato, olives and capers. Scatter on top of the sea bass the chopped garlic, any remaining fennel slices and the rest of the olives, tomato and capers. Pour in the white wine and season with salt and freshly ground pepper. Drizzle the sea bass with olive oil and garnish with chopped parsley.
- To bake the stuffed sea bass, you need to seal the fish well by folding the foil up like a parcel. This will help keep the juices and flavours in and will help your stuffed sea bass maintain tender.
STUFFED SEA BASS | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2Total Time 50 minsCategory MainsCalories 951 per serving
- Preheat the oven to 190°C/375°F/gas 5. Finely slice the whole fennel, peel and finely slice the garlic and lightly crush the fennel seeds.
- Add the garlic and continue cooking for around 5 minutes, or until the fennel is soft, golden brown and sweet.
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