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.
BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
BASS WITH PARMESAN
Dinner ready in 35 minutes! Enjoy flaky fish cooked with wine, lemon juice, pepper and Parmesan cheese - a lavish meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Coat fish fillets with flour; shake off excess flour. In 12-inch ovenproof skillet, melt butter over medium-low heat. Cook onions in butter about 5 minutes, stirring occasionally, until tender.
- Add fish to skillet. Cook uncovered about 5 minutes or until light brown; carefully turn fish. Pour wine and lemon juice over fish. Sprinkle with salt, pepper and cheese.
- Bake uncovered about 15 minutes or until cheese is melted and fish flakes easily with fork.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 1 g, TransFat 0 g
PAN ROASTED CHILEAN SEA BASS
Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.
Provided by Chef Dante Giannini
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Season sea bass on each side with salt and pepper.
- Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
- Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.
Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8
BAKED SEA BASS IN CRUST WITH BASIL
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place all pastry ingredients except water in the bowl of a food processor and blend for 5 seconds. Add water gradually and blend until pastry pulls away from the sides and begins to form a ball. On a floured board, shape the dough into a ball. Wrap it in plastic wrap and refrigerate it until ready to use.
- Preheat oven to 450 degrees.
- Place the fish on a flat surface. Sprinkle its cavity with salt and pepper and stuff it with the basil leaves.
- Divide the chilled pastry in half and roll out one half into a rectangle 16 by 9 inches. Arrange the pastry on a large baking sheet. Arrange the fish lengthwise over the center of the pastry. Brush the pastry all around the fish with the egg yolk mixture.
- Roll out the remaining pastry in a rectangle and place over fish. Press the pastry around the sides of the fish to seal it. Use a sharp knife to cut pastry around fish, leaving a border of about 1 1/2 inches. If you wish, trim the pastry into the shape of a fish and decorate the top with cutouts or a scale pattern using a No. 6 pastry tube to indent the dough. Brush pastry with remaining egg yolk mixture.
- Place the fish in the oven and bake for 30 minutes or until pastry is lightly browned. Reduce to 400 degrees. If necessary cover crust with aluminum foil. Cook for 15 minutes more. Serve immediately with tomato coulis with basil.
SEA BASS SAN SEBASTIAN
Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.
Provided by Chef John
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
- Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
- Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
- Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
- Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 11 g, Cholesterol 101.7 mg, Fat 35.2 g, Fiber 4 g, Protein 47.3 g, SaturatedFat 5 g, Sodium 1718.8 mg, Sugar 2.8 g
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
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