BAKED SEA BASS WITH LEMON & HERBS (WITH TARATOR SAUCE)
This delicious fish dish is the perfect alternative to a Sunday roast
Provided by Ruth Watson
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.
- Bake the fish for 30 minutes or until the flesh is opaque at its thickest part - slide a knife into the backbone area to heck.
- To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.FOR THE TARATOR SAUCE
- Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.
- Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
- Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 66 grams protein, Sodium 0.6 milligram of sodium
TURKISH SAUTEED SEA BASS WITH ALMOND TARATOR
Categories Fish Herb Nut Quick & Easy Almond Bass Pan-Fry Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Stir flour, paprika and red pepper in shallow dish. Season fish with salt. Coat with flour mixture, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Add fish and cook until golden brown and cooked through, about 4 minutes per side.
- Transfer fish to plates. Serve with Almond Tarator.
TURKISH TARATOR SAUCE WITH BEETS AND BEET GREENS
This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 1h30m
Yield 6 servings (about 1 1/2 cups of sauce).
Number Of Ingredients 9
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets, and place in a baking dish or oven-proof casserole. Add about 1/4 inch water to the pot. Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender. Remove from the heat, and allow to cool. If not using right away, refrigerate in a covered bowl.
- While you stem and wash the greens, bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch one or two minutes, just until tender. Transfer to the ice water, then drain and squeeze out the water. Chop coarsely.
- Combine the garlic and salt in a mortar and pestle, and mash to a paste. Place the walnuts in a food processor fitted with the steel blade, and process until finely ground. Add the bread and mashed garlic, and process to a paste. With the machine running, drizzle in the olive and walnut oils. Add the yogurt and lemon juice, and pulse to thin and smooth out the sauce. It should be thick, like a dip. Allow to sit for at least 30 minutes. If you want a creamier sauce, add more yogurt.
- When the beets are cool enough to handle, trim off the ends, slip off their skins, cut in half and then slice into half-moon shapes or wedges. Arrange the beets and greens on a platter. Spoon the tarator on the side or over the top, and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 246 milligrams, Sugar 5 grams
TURKISH SEA BASS
Make and share this Turkish Sea Bass recipe from Food.com.
Provided by tashamaesmith
Categories Bass
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done.
Nutrition Facts : Calories 257.9, Fat 14.5, SaturatedFat 2.4, Cholesterol 62, Sodium 881.1, Carbohydrate 2.8, Fiber 1.1, Protein 28.3
ALMOND TARATOR
Categories Sauce Food Processor No-Cook Quick & Easy Almond Bon Appétit
Yield Makes About 2 Cups
Number Of Ingredients 6
Steps:
- Finely grind almonds in processor. Add breadcrumbs, 1/4 cup water, lemon juice and garlic and process until thick and smooth, about 2 minutes. With machine running, gradually add olive oil through feed tube. Mix in enough water to make thick creamy sauce. Season to taste with salt. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
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