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.
ROASTED SEA BASS WITH BACON AND TOMATOES
Make and share this Roasted Sea Bass With Bacon and Tomatoes recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onions and garlic for 1-2 minutes in hot olive oil. Add bacon, stir, and sauté for 3-4 minutes until the onions soften.
- Add the tomatoes, peppers and stir to combine. Season with sea salt before transferring the mixture to an ovenproof dish.
- With a sharp knife, slash skin of the sea bass diagonally along each side. Season the sea bass, outside and inside, with salt and ground black pepper.
- Fill the cavity of each sea bass with rosemary sprigs, basil and lemon slices. Place on top of the bacon mixture.
- Drizzle over the olive oil and cook in the oven at 190°C for 20-25 minutes, until the fish is tender and cooked all the way through.
Nutrition Facts : Calories 252.1, Fat 21.2, SaturatedFat 5.7, Cholesterol 21.2, Sodium 1141.7, Carbohydrate 11.5, Fiber 3, Sugar 5.8, Protein 5.6
ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD
Provided by Ruth Cousineau
Categories Olive Tomato Roast Quick & Easy Dinner Bass Healthy Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make salad:
- Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
- Roast fish:
- Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
- Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
- Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.
ROASTED SEA BASS WITH WARM TOMATO DRESSING
Provided by Florence Fabricant
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.
- Pat the fish dry on paper towels. Roll it in the oil in the dish to coat it on both sides. Season the fish inside and out with salt and pepper. Tuck a few slices of the garlic and two sprigs of the thyme in the cavity of the fish. If fresh thyme is unavailable, sprinkle in one-half teaspoon of the dried thyme.
- Place the fish in the oven and roast uncovered about 25 minutes, until the flesh can be lifted from the bone with the point of a knife and has turned opaque. Transfer the fish to a serving platter.
- Heat the remaining olive oil in a small saucepan until it is quite hot. Drop in the remaining garlic and remove from the heat. Add the onion, tomatoes and remaining thyme. Stir. Season sauce with salt and pepper.
- Remove the skin from the top of the fish, lift off the top fillet and serve. Turn the fish over and remove the skin and the bottom fillet in the same manner. Spoon the warm sauce over each portion of the fish.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 6 grams, Sodium 1555 milligrams, Sugar 4 grams
SEA BASS WITH TOMATOES AND ONIONS
Categories Fish Onion Tomato Bake Sauté Bass White Wine Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
- Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
- Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.
SEA BASS WITH ROASTED TOMATOES AND GREEN BEANS
Categories Fish Onion Tomato Vegetable Roast Dinner Seafood Bass Spice Curry Green Bean Summer Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine tomatoes, onion, and garlic on prepared sheet. Drizzle with extra-virgin olive oil; toss to coat. Spread in even layer. Sprinkle generously with salt and pepper. Roast until onion begins to brown, stirring occasionally, about 35 minutes.
- Remove baking sheet from oven; increase temperature to 450°F. Mix beans, curry and ginger into tomato mixture; top with fish. Sprinkle fish with salt and pepper. Spoon some tomato mixture over fish. Roast until fish are just opaque in center, about 18 minutes. Transfer fish to plates, spooning tomato mixture over.
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SEA BASS WITH CHERRY TOMATOES RECIPE | BON APPéTIT
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4.2/5 (50)Estimated Reading Time 2 minsServings 4Total Time 25 mins
- Place a rack in upper third of oven and preheat broiler. Combine shallot, garlic, tomatoes, olives, and oil in a medium bowl, season with salt and pepper, and toss well. Set aside.
- Place fish in a 13x9-inch glass baking dish and season with salt and pepper. Scatter tomato mixture over fish and broil until fish is opaque throughout and tomatoes have started to burst, 10–13 minutes. Serve with basil scattered over top.
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