FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
BAKED FISH WITH TOMATO-OLIVE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
- Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
- Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.
Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams
BAKED FISH WITH TOMATOES, OLIVES AND CAPERS
For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
- Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
- Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.
Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams
BASS FILLETS WITH OLIVE-CAPER TOMATO SAUCE
Wild-caught striped bass are the best for this recipe, but you can use fillets from any firm-fleshed ocean fish. Whatever fish you choose, the shape and thickness of the fillets is important. Each fillet should be about 1 1/2 inches thick and narrow enough so you can fit all six fillets in the pan with the sauce. If your pan isn't large enough to hold all the fillets, cook the sauce first, then divide between two skillets of fillets. As with any dish, you can take this recipe in a lot of different directions. I sometimes prepare it using scallions in place of the onions, or black olives and capers in place of the green olives. Rather than add the olives and capers to the tomatoes, I like to cook them along with the onions for a minute or two to bring out their flavor. This "layering"of flavors is one of the little tricks we professional chefs use to get the most out of our ingredients.
Yield makes 6 servings
Number Of Ingredients 13
Steps:
- Pat the bass fillets dry and season them with salt and pepper. Heat the olive oil in a large skillet over medium heat. Scatter the sliced garlic over the oil and cook until lightly browned, about 2 minutes. Add the onions and cook until wilted, about 4 minutes. Stir in the olives and capers and cook until they are sizzling and fragrant, about 2 minutes. Pour in the tomatoes, season them with crushed red pepper, and bring to a boil. Lower the heat so the sauce is simmering and cook until lightly thickened, about 5 minutes.
- Pour enough vegetable oil into a separate large, heavy skillet to fill about 1/2 inch. Heat over medium-high heat until rippling. If the type of bass you're using is flaky, or if you like a delicate crust and a slightly thicker sauce, dredge the fillets in flour to coat them lightly. Add the bass fillets skin side up and cook until well browned. Turn the fillets and cook until the skin side is lightly browned, about 2 minutes. Spoon off excess oil from the skillet and add the livornese sauce to the skillet. Bring to a boil, adjust the heat to simmering, and cook until the fish is cooked through, about 5 to 10 minutes depending on the thickness and shape of the fish. Add vegetable stock or water, a small amount at a time, to keep the consistency of the sauce more or less the same. A minute or two before the fish is done, drizzle in some olive oil. Serve the fillets on warmed plates, spooning some of the sauce over each.
PAN-FRIED SEA BASS WITH PUTTANESCA SAUCE & CELERIAC CHIPS
Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
- Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.
- Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
- Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.
- Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Provided by Liza Schoenfein
Categories Fish Olive Low Carb Low Cal Dinner Lemon Seafood Bass Healthy Capers Self Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.
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