Sea Bass With Potatoes And Tomatoes In Parchment With Angel Hair Pasta And Arugula Salad With Lemon And Olive Oil Recipes

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BAKED FISH DUGLER-INI AND ANGEL HAIR PASTA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Baked Fish Dugler-ini and Angel Hair Pasta image

Steps:

  • Preheat oven to 375 degrees F.
  • To a small skillet preheated over medium heat, add extra-virgin olive oil, onion and garlic. Cook onions 5 minutes, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break up the sliced stewed tomatoes with a wooden spoon as they heat through. When the sauce comes to a boil (2 or 3 minutes) remove it from the heat and stir in the parsley. Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15 to 17 minutes until fish is firm and opaque.
  • Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish add 2 tablespoons butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve. If you are entertaining, try bundling portions of pasta around a large, 2-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta "nests." This simple "twist" adds a lot to the plate presentation.

2 tablespoons extra-virgin olive oil, twice-around-the-pan
1 small onion, finely chopped, about 1/3 cup
2 cloves garlic, chopped
1/2 cup dry white wine
1 (15-ounce) can stewed tomatoes
3 tablespoons chopped flat-leaf parsley
2 pounds cod or haddock, rinsed and dried
Salt and pepper
2 tablespoons butter
1/2 pound angel hair, cooked just shy of al dente, about 4 or 5 minutes

LEMON ANGEL HAIR

I serve this time-saving treatment for angel hair pasta gets loads of flavor from lemon and Parmesan cheese. A hint of garlic and flecks of fresh parsley add interest, too. This simple side dish is so versatile, it also could accompany chicken, fish, seafood or pork.-Meg Mongell, Plainfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Lemon Angel Hair image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.

Nutrition Facts : Calories 427 calories, Fat 23g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 426mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

8 ounces uncooked angel hair pasta
1/4 cup minced fresh parsley
3 teaspoons grated lemon zest
2 teaspoons minced garlic
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese

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



Sea Bass with Tomatoes and Onions image

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.

7 tablespoons olive oil
4 4x2x1/2-inch French bread slices
3 cups thinly sliced onions
1/2 cup chopped fresh parsley
2 tablespoons chopped canned anchovies (from one 2-ounce can)
1 1/2 tablespoons minced garlic
1/4 teaspoon dried crushed red pepper
1 1/4 pounds plum tomatoes, seeded, finely chopped
3/4 cup dry white wine
4 8-ounce sea bass fillets (about 1 inch thick)

BAKED SEA BASS WITH POTATOES, TOMATOES AND ONIONS

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10



Baked Sea Bass With Potatoes, Tomatoes and Onions image

Steps:

  • Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
  • Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 17 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1327 milligrams, Sugar 7 grams

6 tablespoons olive oil
6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices
6 medium ripe tomatoes, cored and cut into 1/4-inch slices
3 medium onions, thinly sliced
Salt
Black pepper
9 unpeeled garlic cloves, crushed
6 fresh thyme sprigs, plus more for garnish
6 fresh rosemary sprigs, plus more for garnish
6 whole small sea bass or other fish about 4 pounds total, scaled and gutted

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