Sea Bass With Sun Dried Tomato And Black Olive Tapenade Recipes

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

Steps:

• In a flat plate, mix the basil, thyme, peppercorns, and garlic.
• Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side.
• Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further.
• Season with salt and pepper.
• Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish.
• Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.

Steps:

• Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
• Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
• Transfer fish to plates. Top with spoonful of tapenade and serve.

Steps:

• Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
• Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
• Once the garlic is done, raise the oven temperature to 450 degrees.
• Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
• Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
• Meanwhile, toast the slices of baguette and rub them with olive oil.
• Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
• Serve garnished with croutons topped with tapenade.

Steps:

• Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
• Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.

Steps:

• Puree sundried tomatoes and garlic.
• Reserve 2 tablespoons oil to brush on the fish.
• Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
• Spread the puree over the fish evenly.
• Sprinkle with rosemary, salt and pepper.
• Marinate for 30 minutes, up to 1 day.
• Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.

Steps:

• Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
• Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.