Mediterranean Sea Bass Recipes
MEDITERRANEAN SEA BASS
Make and share this Mediterranean Sea Bass recipe from Food.com.
Provided by Ceezie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the paste; in a small bowl whisk together the paste ingredients - the oil through the pepper. Spread the paste evenly on both sides of the fish fillets.
- Grill over direct high heat until the flesh is opaque throughout and starting to flake 5-7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges.
Nutrition Facts : Calories 216.8, Fat 12.7, SaturatedFat 2.1, Cholesterol 52.9, Sodium 378.8, Carbohydrate 0.5, Fiber 0.1, Protein 23.9
PAN ROASTED MEDITERANEAN SEA BASS
Provided by Scott Conant
Number Of Ingredients 9
Steps:
- In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives.
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD
Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.
Provided by sbigelow
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
- Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
- Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.
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3.1/5 (16)Category EntreeCuisine MediterraneanTotal Time 20 mins
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3.1/5 (16)Category EntreeCuisine MediterraneanTotal Time 20 mins
- 1. Heat a large skillet (preferably nonstick or well-seasoned cast iron) over medium-high heat. Add olive oil. Once shimmering, place sea bass filets skin side down into the pan. Cook until the skin is crispy and light brown, about 4 minutes. Flip to continue cooking until flesh is opaque and flaky, about 4 minutes longer.
- 2. Remove sea bass filets from the pan using a fish spatula and plate skin-side-up to keep skin crispy.
- 3. Make a quick pan sauce by deglazing the pan with dry white wine. Add capers, salt, black pepper, paprika, and minced garlic cloves. Keep sauce at a simmer, stirring occasionally, until liquid has reduced by about half, about 2–4 minutes. Remove the sauce from the heat and quickly whisk in butter. Gently stir in fresh herbs.
- 4. Serve pan-seared sea bass filets with lemon wedges and sauce on the side, to be drizzled over the fish as desired.
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