WHOLE ROASTED SEA BASS
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
- Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
- Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
- Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.
ROASTED CHILEAN SEA BASS WITH CHIVE OIL
Provided by Amanda Hesser
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
- Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
- Transfer the sea bass to serving plates and sprinkle with the chive oil.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams
SEA BASS A LA MICHELE
Whenever I can't decide on what to do with a piece of fish, I usually opt for this easy and crowd-pleasing technique, which involves roasting seafood after it's been slathered in a highly seasoned vinaigrette. And by crowd, I mean wife. It's baked on top of a warm potato salad.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Oil a baking dish.
- Microwave potatoes in a microwave dish on High until just softened, about 5 minutes.
- Whisk olive oil and sherry vinegar together in a bowl. Add smoked paprika and salt; whisk to blend. Stir in onions, red jalapeno, and cooked potatoes. Slide the fish fillets into the mixture, turning and coating them with the vinaigrette. Remove the fish from potato mixture.
- Place potatoes in prepared baking dish. Nestle fish onto potatoes. Sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- Bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 50.6 g, Cholesterol 93.8 mg, Fat 18.5 g, Fiber 4.4 g, Protein 46.9 g, SaturatedFat 3.1 g, Sodium 1130.7 mg, Sugar 4.6 g
ROAST WHOLE FISH WITH SALSA ROMESCO
Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception
Provided by Jane Hornby
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad 'matures' well, and tastes even better if you can make it a few hours ahead.
- When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
- Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.
Nutrition Facts : Calories 858 calories, Fat 49 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 81 grams protein, Sodium 0.76 milligram of sodium
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WHOLE OVEN BAKED SEA BASS RECIPE - HAPPY FOODS TUBE
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Ratings 12Calories 280 per servingCategory Dinner, Lunch
- Make sure the fish is gutted and de-scaled before you start. Make the cavity larger by cutting with a knife through the bones towards the tail (not all the way just enough to enlarge the cavity). Then, make a few (3-4) slits on one of the sides of the fish.
- Season its skin generously on both sides with salt and pepper. Open up the cavity and sprinkle salt and pepper inside (don’t over-season the inside).
- In a small bowl, mix crushed garlic, olive oil and chopped parsley. Spread some of this mixture inside of the cavity and fill the slits with it. Finally, place some lemon slices inside and repeat the whole process with the other fish.
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4.9/5 (50)Estimated Reading Time 7 minsServings 1Total Time 30 mins
- Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil, or grease with cooking spray.
- Give your fish one final good rinse once you’re ready to cook, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
- Brush the fish generously on both sides with the oil. Then briefly brush the inner cavity with oil as well.
- Slice half of the lemon into slices, and stuff those as well as the garlic and herbs into the cavity of the fish (being sure that the garlic is completely tucked in and not exposed).
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