Pan Roasted Striped Bass With Roasted Artichokes Mushrooms And Tomato Marmalade Recipes

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
• Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Steps:

• In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
• Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
• Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.

Steps:

• Preheat oven to 400 degrees.
• Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
• Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
• Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
• Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
• Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

Steps:

• Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
• Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
• Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

Steps:

• Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
• Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.

Steps:

• Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
• Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

Steps:

• For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
• Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
• Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
• Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
• Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
• Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
• Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
• Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.

Steps:

• Preheat oven to 400 degrees.
• Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
• Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

Steps:

• Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside.
• Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
• When tomatoes are cool, peel and halve lengthwise. Using a spoon, scoop out seeds and discard. Place tomatoes on prepared baking sheets and season with salt, sugar, red pepper flakes, and garlic. Drizzle with olive oil and transfer to oven. Cook until tomatoes are bright red and sweet, 4 to 5 hours.